SIMPLE HOT POT RECIPE RECIPES

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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

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

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

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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