CHINESE HOT POT CALORIES RECIPES

Steps:

• Place the noodles in a deep bowl and cover with hot water. Soak the noodles for about 15 minutes or until they look clear and pliable. Drain the noodles in a colander and set aside.
• Rinse the bok choy and cabbage and shake the leaves dry; roughly chop and set aside.
• Rinse the sweet red peppers; cut in half, remove the seeds and roughly cut into bite-size pieces.
• Clean the mushrooms and cut large mushrooms into smaller pieces.
• Rinse the green onions; shake dry and cut the green tops into rings. Cut slits lengthwise into the remaining white bottoms, but not all the way through.
• Rinse the chili peppers, remove the seeds and cut into rings.
• Place the vegetable stock in a fondue pot set on a chafing dish and bring to a boil. Add the shrimp and vegetables and boil for 2 to 3 minutes. Add the noodles and cook for 1 minute longer.
• Scoop vegetables and shrimp out with wire skimmers or fondue forks. Season with soy sauce and serve.

Steps:

• n a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and cook on low for 8 hours.
• • About 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms and snow peas are tender. Serve immediately.