Chinese Hot Pot
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 ozs cellophane noodle
- 8 ozs Bok Choy
- 1 chinese Cabbage
- 2 Bell pepper
- 3 cups shiitake mushrooms
- 1 bunch scallions
- 2 red, hot chili peppers
- 7 cups vegetable stock
- 20 medium shrimp (cleaned and deveined)
- soy sauce (to season)
Preparation
Kitchen utensils
1 Small pot, 1 Small plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon
Preparation steps
1.
Place the noodles in a deep bowl and cover with hot water. Soak the noodles for about 15 minutes or until they look clear and pliable. Drain the noodles in a colander and set aside.
2.
Rinse the bok choy and cabbage and shake the leaves dry; roughly chop and set aside.
3.
Rinse the sweet red peppers; cut in half, remove the seeds and roughly cut into bite-size pieces.
4.
Clean the mushrooms and cut large mushrooms into smaller pieces.
5.
Rinse the green onions; shake dry and cut the green tops into rings. Cut slits lengthwise into the remaining white bottoms, but not all the way through.
6.
Rinse the chili peppers, remove the seeds and cut into rings.
7.
Place the vegetable stock in a fondue pot set on a chafing dish and bring to a boil. Add the shrimp and vegetables and boil for 2 to 3 minutes. Add the noodles and cook for 1 minute longer.
8.
Scoop vegetables and shrimp out with wire skimmers or fondue forks. Season with soy sauce and serve.
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