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Oriental Hot Pot

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  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.

Recipe Summary

Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 445 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.19 g0.97%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2724.7 mg113.5%

Total Carbohydrates 100 g33.2%

Dietary Fiber 11.5 g46.2%

Sugars 14.1 g

Protein 11 g22.5%

Vitamin A 553.8% Vitamin C 312.2%

Calcium 21.9% Iron 45.3%

*Based on a 2000 Calorie diet

Oriental Hot Pot Recipe