HOT POT ASIAN RECIPES

ASIAN HOT POT RECIPE | REAL SIMPLE

Asian Hot Pot Recipe | Real Simple image

Provided by Sara Quessenberry

Total Time 35 minutes

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 3.75-ounce package cellophane (bean thread) or thin rice noodles
1 tablespoon olive oil
8 ounces shiitake or other mushrooms, stems discarded and caps thinly sliced
6 cups vegetable or low-sodium chicken broth
? cup low-sodium soy sauce
2 tablespoons grated fresh ginger
1 teaspoon chili sauce or hot pepper sauce to taste (optional)
4 scallions (green and white parts), thinly sliced
4 carrots, thinly sliced
8 ounces green beans, trimmed and cut into 2-inch pieces

Steps:

Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.
Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
Divide the noodles among individual bowls and ladle the soup over the top.

Nutrition Facts : Calories 264 calories, CarbohydrateContent 49 g, FatContent 6 g, FiberContent 6 g, ProteinContent 9 g, SaturatedFatContent 1 g, SodiumContent 2639 mg, SugarContent 11 g

ASIAN HOT POT RECIPE | EAT SMARTER USA

Asian Hot Pot recipe | Eat Smarter USA image

Asian Hot Pot is a complete meal with proteins and sauces

Total Time 4 hours

Yield 6

Number Of Ingredients 32

Ingredients

1 chicken
2 bunches Soup vegetables (rinsed, cut into chunks)
2 onions (peeled, coarsely chopped)
1 bay leaf
1 teaspoon peppercorns
2 teaspoons salt
30 grams dried shiitake mushrooms
50 grams Glass noodles
200 grams turkey breasts
200 Chicken breasts
200 grams Beef fillet
200 grams Pork tenderloin
200 grams shrimp (raw, peeled, deveined)
200 grams fish fillets
2 bunches scallions
200 grams carrots
1 Napa cabbage (and or other vegetables to taste)
Sprout
2 garlic
1 teaspoon grated ginger
1 tablespoon Peanut oil
5 tablespoons soy sauce
3 tablespoons dry sherry
1 tablespoon Vinegar
125 milliliters Chicken broth
1 Red chile pepper (seeded and finely chopped)
2 scallions (trimmed, rinsed and finely chopped)
5 tablespoons sweet and sour Chili sauce
1 tablespoon honey
3 tablespoons Vinegar
3 tablespoons sherry
1 Red chile pepper (seeded, finely chopped)

Steps:

For the broth: Cut the chicken into 8 pieces. Bring to a boil with about 4 liters (approximately 16 cups) water, skim the foam, add the vegetables, bay leaf, peppercorns and salt, cover and simmer for around 3 hours.
Remove the meat the use for another recipe. Strain the broth through a fine-mesh sieve and let cool. Discard the fat.
To prepare the ingredients for serving: Soak the mushrooms in water for about 2 hours, discard any hard stems and cut the mushroom caps into thin strips.
Soak the noodles briefly in water, drain and then cut into shorter pieces with scissors.
Thinly slice the meat and fish and place in separate containers.
Rinse the vegetables, trim, pat dry and julienne. Place in separate small bowls.
For the ginger dipping sauce: Sauté the garlic and ginger in hot oil, add the soy sauce, sherry, vinegar and broth. Bring to a boil then reduce the heat and simmer for about 5 minutes. Remove from the heat, let cool and mix in the scallions and chile.
For the sweet and sour chili sauce: Whisk all ingredients together.
To serve: Bring the chicken broth to a boil, season with salt and pepper and then transfer to a serving pot and place on a tableside burner.
Provide a small strainer for each guest to use to cook the prepared vegetables, meat and noodles. Serve the broth at the end of the meal.
All listed ingredients together, finished.
Boil the chicken broth on the stove, to taste, pour into a fondue pot and place it on the heater.
For each guest to provide a small strainer with handle, fill and season what and how you like and cook a few minutes in the hot broth.
Finally, sipping the broth.

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