Chinese Hot Pot
By Sue Serves 6
Hot pot or less commonly known Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering a pot of stock at the center of the dining table.
Print Friendly View
- 10 cups chicken or beef stock
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 4 green onions, chopped finely
- 4 ounces dried bean thread noodles, soaked and cut into bite-size pieces
- 1 pound baby spinach, chopped into bite-size pieces
- 1 × ½ pound flank steak slice thin across the grain
- 1 × ½ pound pork tenderloin, cut into bite-size pieces
- 1 (16-ounce) package soft tofu, drained and cut into 1-inch cubes
You may also need:
A Pot, Kitchen Knife, Refrigerator
Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Arrange the noodles, meat, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or to cook the meat, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
You must be logged in to comment or leave notes on this recipe!