Recipes — hot pot

This Asian-inspired beef and vegetable main dish recipe is the perfect dinner for a cold, winter night. Great for entertaining.

Ingredients

    •  8 ounces fresh or frozen, peeled, deveined shrimp
    •  8 ounces fresh or frozen sole, cut into 2-inch pieces
    •  8 ounces boneless beef top loin steak
    •  3 cups shredded Napa cabbage
    •  1 cup sliced fresh shiitake mushrooms
    •  1 cup fresh bean sprouts, trimmed
    •  2 medium carrots, thinly bias-sliced
    •  1  8 ounce can sliced bamboo shoots, drained
    •  8 cups water
    •  1 teaspoon salt
    •  2 tablespoons sliced green onions
    •  1  1 inch piece fresh ginger peeled and thinly sliced
    •  4 ounces rice stick noodles

Dipping Sauce:

    •  1/2 cup reduced sodium soy sauce
    •  1/4 cup snipped fresh cilantro
    •  1/4 cup sliced green onions
    •  1 tablespoon toasted sesame oil
    •  1 small fresh jalapeno pepper, seeded and finely chopped (optional)
    •  2 teaspoons sugar
    •  2 teaspoons rice vinegar
    •  2 teaspoons grated fresh ginger
    •  2 cloves garlic

Method

1. Prepare Dipping Sauce. Meanwhile, thaw shrimp and sole, if frozen. If desired, brown steak on both sides in a lightly oiled large skillet over medium-high heat. Transfer beef to a cutting board. Thinly slice beef into bite-size strips. Arrange beef and seafood on a platter; set aside.
2. Arrange cabbage, mushrooms, bean sprouts, carrots, and bamboo shoots on a separate platter; set aside.
3. In a large saucepan bring water and salt to boiling. Pour into a firepot, electric wok, or electric skillet. Light burner under pot or turn on wok or skillet to medium heat.
4. To serve, give each person a bowl and a small wire strainer, chopsticks, or a slotted spoon. Dip meat, fish, and shrimp into simmering water until done. Allow 30 to 60 seconds for beef or until desired doneness and 1 to 2 minutes for fish (should flake easily) and shrimp (should turn opaque). Remove from water and place in bowls. Add vegetables to pot. Cook 1 to 2 minutes or until crisp-tender. Remove from water and add to bowls. When all meat, fish, shrimp, and vegetables are cooked, add green onions, ginger, and noodles to broth. Cook 3 minutes or until noodles are tender. Remove and discard ginger pieces. Pour broth and noodles over meat and vegetables in bowls. Stir Dipping Sauce into each bowl to taste. Makes 6 to 8 servings.

Method for Dipping Sauce: In a small bowl stir together soy sauce; cilantro; green onions; toasted sesame oil; jalapeno pepper (optional); sugar; rice vinegar; ginger; and garlic. Allow to stand, covered, 1 hour before serving. Makes about 3/4 cup.

This great family recipe is thanks to Better Homes & Gardens Recipes at https://www.bhg.com/recipe/beef/chinese-hot-pot-julie-chen/

A Chinese hotpot is great for social gatherings. It's easy to prepare and you can choose a combination of your favourite ingredients. Plus the ingredients add to the flavour of the stock - making it doubly delicious!

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 1 hour  and 30 minutes
    •    Yield: Serves 4

Ingredients

    •   1 L Massel chicken stock (liquid) salt reduced
    •   1 1/2 L water
    •   1 bunch bok choy
    •   1 block tofu
    •   300 g beef thinly sliced
    •   2 packets fresh egg noodles
    •   200 g prawns
    •   1 packet shirataki noodles
    •   1 bunch enoki mushrooms
    •   1 packet chicken meatballs
    •   1 bunch enoki mushrooms
    •   1 packet dumplings
    •   1 carrot sliced
    •   1 pinch salt and pepper *to taste

Individual dipping sauces:

    •   4 serves hoisin sauce
    •   4 serves soy sauce
    •   4 serves sweet chilli sauce
    •   4 serves sesame sauce
    •   4 serves sesame oil

Method

1. Wash and cut the vegetables. Arrange them on a plate.
2. Prepare your choice of meat/s. Add a small dash of sesame oil, soy sauce and salt and pepper to season. Set aside.
3. Prepare your dipping sauces and set aside until needed.
4. Place your portable stove in the middle of the dining table. Combine the Massel Liquid Chicken Stock and the water in an earthenware pot and bring to a boil. Turn it down to a simmer.
5. Let each guest add small portions of their favourite ingredients into the stock at a time. (Place ingredients that take longer to cook in first). Let the ingredients simmer until cooked.

This great family recipe is thanks to BestRecipes Recipes at https://www.bestrecipes.com.au/recipe/easy-chinese-hot-pot-L20753.html

This comforting stew teams beef with spinach, an efficient pairing because the iron in the beef enhances your body's ability to absorb the iron in the spinach. Serve it over plain Chinese noodles or all by itself with some crusty French bread--it's delicious either way. If you don't want to use the sherry, replace it with 3 tablespoons of additional beef broth or water.

Prep Time

    •    Yield: Serves 6

Ingredients

    •   4 teaspoons vegetable oil, divided
    •   1 1/2 pounds beef stew meat, cut into 1-inch pieces
    •   1/2 cup chopped green onions
    •   2 tablespoons minced peeled fresh ginger
    •   1 teaspoon aniseed, crushed
    •   4 garlic cloves, minced
    •   1 (14 1/4-ounce) can low-salt beef broth
    •   2 3/4 cups water
    •   1/4 cup low-sodium soy sauce
    •   1 tablespoon brown sugar
    •   3 tablespoons dry sherry
    •   2 to 3 teaspoons chile paste with garlic
    •   2 (3-inch) cinnamon sticks
    •   2 cups (1-inch) cubed peeled turnips (about 3/4 pound)
    •   1 1/2 cups baby carrots
    •   1 tablespoon water
    •   2 teaspoons cornstarch
    •   8 cups fresh spinach (about 1/2 pound)

Method

1. Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides. Remove from pan. Repeat the procedure with remaining oil and beef. Add onions, ginger, aniseed, and garlic to pan; sauté 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
2. Add the turnips and carrots; simmer for 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.

This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/chinese-hot-pot-of-beef-vegetables