Vegetarian Hot Pot
Hot pot is a traditional Chinese cuisine, you can add whatever you want and boil them for a while, easy and quick, this vegetarian hot pot you can aslo add any kind of meat you want, they go very well together.
Yield
5 servingsPrep
15 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 1/4 | cups |
stock
vegetable, or reduced-sodium chicken broth |
|
| 4 | slices |
ginger
peeled and freshly sliced, 1/4-inch-thick |
|
| 3 | cloves |
garlic
crushed and peeled, or more to taste |
|
| 2 | teaspoons |
canola oil
|
|
| 4 | ounces |
mushrooms, shiitake
stemmed, wiped clean and sliced, 1 3/4 cups |
|
| ¼ | teaspoon |
red chili peppers
crushed or to taste |
|
| ¾ | pound |
bok choy
1 small, cut into 1/2-inch pieces, stems and greens separated |
|
| 3 ½ | ounces |
chinese flour noodles
or rice sticks |
* |
| 14 | ounces |
tofu
packaged firm, drained, patted dry and cut into 1/2-inch cubes |
|
| 1 | cup |
carrots
grated, 2 large |
|
| 6 | teaspoons |
rice vinegar
|
|
| 2 | teaspoons |
soy sauce, sodium reduced
|
|
| 1 | teaspoon |
sesame oil
toasted |
|
| ¼ | cup |
scallions, spring or green onions
chopped, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
stock
vegetable, or reduced-sodium chicken broth |
|
| 4 | slices |
ginger
peeled and freshly sliced, 1/4-inch-thick |
|
| 3 | cloves |
garlic
crushed and peeled, or more to taste |
|
| 1E+1 | ml |
canola oil
|
|
| 115.6 | ml/g |
mushrooms, shiitake
stemmed, wiped clean and sliced, 1 3/4 cups |
|
| 1.3 | ml |
red chili peppers
crushed or to taste |
|
| 340.2 | g |
bok choy
1 small, cut into 1/2-inch pieces, stems and greens separated |
|
| 101.2 | ml/g |
chinese flour noodles
or rice sticks |
* |
| 404.6 | ml/g |
tofu
packaged firm, drained, patted dry and cut into 1/2-inch cubes |
|
| 237 | ml |
carrots
grated, 2 large |
|
| 3E+1 | ml |
rice vinegar
|
|
| 1E+1 | ml |
soy sauce, sodium reduced
|
|
| 5 | ml |
sesame oil
toasted |
|
| 59 | ml |
scallions, spring or green onions
chopped, for garnish |
|
Directions
Combine broth, ginger and garlic in a Dutch oven; bring to a simmer.
Simmer, partially covered, over medium-low heat for 15 minutes.
Discard the ginger and garlic.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes.
Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
Add the mushroom mixture to the broth.
Add noodles, reduce heat to medium-low and simmer for 3 minutes.
Add bok choy greens and tofu; simmer until heated through, about 2 minutes.
Stir in carrots, vinegar to taste, soy sauce and sesame oil.
Serve garnished with scallions.
