Oriental Hot Pot
|Rice vinegar||1 Tablespoon, reduced|
|Reduced sodium soy sauce||1 Tablespoon|
|Instant beef broth and seasoning mix||1 Packet|
|Minced ginger root||1 Teaspoon|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Thinly sliced chinese chard||1 Cup (16 tbs) (Bok Choy)|
|Snow peas||1⁄2 Cup (8 tbs), sliced (Chinese Pea Pods)|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Sliced shiitake mushrooms/White mushrooms||1⁄2 Cup (8 tbs)|
|Sliced scallions||1⁄4 Cup (4 tbs) (Green Onions)|
|Uncooked cellophane noodles||2 Ounce|
1. In 3-quart saucepan combine 3 cups water, the vinegar, soy sauce, broth mix, and gingerroot; cover and cook over medium-high heat until mixture comes to a boil.
2. Reduce heat to low; add carrot and cook, uncovered, until tender, 8 to 10 minutes. Add remaining ingredients except noodles and stir to combine; cover and cook until vegetables are tender-crisp, about 5 minutes. Add noodles and stir to combine. Cook, uncovered, until noodles are transparent, about 3 minutes.