HOT POT RECIPES CHINESE RECIPES

CHINESE HOT POT RECIPE - FOOD.COM

Chinese Hot Pot Recipe - Food.com image

"Hot in temperature and flavor, this vegetarian version of the classic Chinese soup is fragrant and delicious. I like to add some cooked rice at serving time for a substantial one-dish meal." Recipe by Robin Robertson, found on VegCooking.com

Total Time 9 hours 30 minutes

Prep Time 30 minutes

Cook Time 9 hours

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 small yellow onion, chopped
1 large carrot, halved lengthwise and thinly sliced on a diagonal
1 celery, thinly sliced on a diagonal
6 ounces can sliced water chestnuts, drained
2 garlic cloves, finely minced
1 teaspoon peeled and grated fresh ginger
1/4 teaspoon red pepper flakes
5 1/2 cups vegetable stock
1 tablespoon tamari or 1 tablespoon other soy sauce
8 ounces extra firm tofu, drained and diced
4 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced
1 ounce snow peas, strings trimmed and cut into 1-inch pieces
3 scallions, chopped
1/2 teaspoon toasted sesame oil or 1/2 teaspoon chinese hot oil

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.

Nutrition Facts : Calories 110.1, FatContent 3.2, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 286.3, CarbohydrateContent 16.2, FiberContent 3.7, SugarContent 4.9, ProteinContent 6.9

EASY CHINESE HOT POT RECIPE - HOMEMADE CHICKEN HOT POT

Easy Chinese Hot Pot Recipe - Homemade Chicken Hot Pot image

A simple take on the traditional Chinese Hot Pot prepared with a warm and spicy broth chock full of veggies, noodles, and chicken.

Provided by Katerina | Diethood

Categories Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 17

Ingredients

1/2 tablespoon sesame seed oil
1 yellow onion, thinly sliced
4 cloves garlic, minced
8 cups (2-32 ounce containers) Kitchen Basics® Unsalted Chicken Stock
2 tablespoons low sodium soy sauce
1 tablespoon light brown sugar
3 tablespoons Thai Kitchen® Red Curry Paste
1 teaspoon McCormick® Ground Ginger
1 teaspoon McCormick® Ground Turmeric
salt and fresh ground pepper, to taste
3 boneless, skinless chicken breasts, thinly sliced
14 ounces firm tofu, cubed
8 ounces green beans, trimmed and cut into 2-inch pieces
1 large red bell pepper, sliced
3 cups Chinese cabbage leaves, sliced 1-inch thick
1 bunch swiss chard, trimmed and sliced into 2-inch wide ribbons
8 ounces Chinese-style (lo mein) noodles, cooked

Steps:

FOR THE HOT POT
FOR THE DIPPERS

Nutrition Facts : ServingSize 1 cup, Calories 281 kcal, CarbohydrateContent 36 g, ProteinContent 22 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 27 mg, SodiumContent 449 mg, FiberContent 4 g, SugarContent 6 g

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