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Cook Up An Oriental Hot Pot

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Submitted by kayla

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 453.6
POUND G SHRIMP
2 2
EACH EACH CHICKEN BREASTS
½ 226.8
POUND G BEEF
½ 0.5
1 237
CUP ML EGG PLANT
cubed *
1 ½ 355
CUPS ML MUSHROOMS
halved *
4 946
CUPS ML SPINACH
14 404.6
OUNCES ML/G CHICKEN BROTH
3 3

Directions

Heat chicken broth in electric skillet or chafing dish (or use Mongolian cooker-- directions follow).

Add bouillon cubes to hot broth and stir to dissolve; add monosodium glutamate and ginger.

Heat to simmering.

For cooking have broth barely bubbling.

Each Guest picks up desired foods with chopsticks or whatever, drops them into the bubbling broth.

When his tidbits are cooked, he lifts them out and dips into the sauces on his plate.

Serve with rice. Makes 4 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 453g (16.0 oz)
Amount per Serving
Calories 398 33% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 310mg 103%
Sodium 564mg 23%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 115g
Vitamin A 155% Vitamin C 97%
Calcium 20% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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