Ingredients
Broth
- 1 clove Garlic peeled
- ¼ inch piece Fresh ginger peeled and thinly sliced
- 1 Scallion roughly chopped into large pieces
- 1 Shiitake mushroom thinly sliced
- 1/2 TBSP Reduced-sodium soy sauce
- 1 tsp Sesame oil
- 4 cups Chicken broth (adjust as needed for your pot size)
For Serving
- 6 oz Sirloin steak thinly sliced
- 4 Shrimp tail on shell off
- 2 Baby bok choy chopped
- 1 ½ cups Broccoli florets
- 1 cup Canned baby corn drained
- 2 oz Mushrooms cleaned and destemmed
- 3 oz Rice noodles (rice noodles, udon, or ramen)
- 4 Chinese dumplings
Pear Slices
- 1 Pear sliced
Ginger Tea
- 16 oz Water
- 2 Ginger tea bags
Sauces / Condiments (for dipping or serving)
- Reduced-sodium soy sauce
- Ponzu or other sweet dipping sauce
- Chili garlic sauce
- Sriracha sauce
Instructions
- Prep all ingredients per the instructions above.
- Prepare the Broth: In a pot, add garlic, ginger, scallion, shiitake mushrooms, soy sauce, sesame oil, and chicken broth.
- Bring the broth to a gentle simmer over medium heat. Keep it at a low simmer.
- Add the bok choy, broccoli, mushrooms, corn, and dumplings. Cook until the vegetables are tender. Cook dumplings according to the package directions.
- Add the steak, shrimp, and noodles. Cook according to the package instructions for the noodles. (beef and shrimp about 1–3 minutes). Once all ingredients are tender or cooked through, remove from the broth and set aside.
- Make the Tea: In a small pot, bring water to a simmer. Remove from heat and steep ginger tea bags for 5 minutes. Then remove
- Portion the vegetables, steak, shrimp and dumplings. Dip into preferred sauces (soy sauce, ponzu, chili garlic, sriracha) as preferred. Enjoy with pear slices and ginger tea.
Nutrition
Calories: 516kcal | Carbohydrates: 76g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 63mg | Sodium: 2311mg | Potassium: 857mg | Fiber: 8g | Sugar: 16g | Vitamin A: 5545IU | Vitamin C: 122mg | Calcium: 245mg | Iron: 4mg
Chinese Hot Pot
Ingredients
Broth
- 1 clove Garlic peeled
- ¼ inch piece Fresh ginger peeled and thinly sliced
- 1 Scallion roughly chopped into large pieces
- 1 Shiitake mushroom thinly sliced
- 1/2 TBSP Reduced-sodium soy sauce
- 1 tsp Sesame oil
- 4 cups Chicken broth (adjust as needed for your pot size)
For Serving
- 6 oz Sirloin steak thinly sliced
- 4 Shrimp tail on shell off
- 2 Baby bok choy chopped
- 1 ½ cups Broccoli florets
- 1 cup Canned baby corn drained
- 2 oz Mushrooms cleaned and destemmed
- 3 oz Rice noodles (rice noodles, udon, or ramen)
- 4 Chinese dumplings
Pear Slices
- 1 Pear sliced
Ginger Tea
- 16 oz Water
- 2 Ginger tea bags
Sauces / Condiments (for dipping or serving)
- Reduced-sodium soy sauce
- Ponzu or other sweet dipping sauce
- Chili garlic sauce
- Sriracha sauce
Instructions
- Prep all ingredients per the instructions above.
- Prepare the Broth: In a pot, add garlic, ginger, scallion, shiitake mushrooms, soy sauce, sesame oil, and chicken broth.
- Bring the broth to a gentle simmer over medium heat. Keep it at a low simmer.
- Add the bok choy, broccoli, mushrooms, corn, and dumplings. Cook until the vegetables are tender. Cook dumplings according to the package directions.
- Add the steak, shrimp, and noodles. Cook according to the package instructions for the noodles. (beef and shrimp about 1–3 minutes). Once all ingredients are tender or cooked through, remove from the broth and set aside.
- Make the Tea: In a small pot, bring water to a simmer. Remove from heat and steep ginger tea bags for 5 minutes. Then remove
- Portion the vegetables, steak, shrimp and dumplings. Dip into preferred sauces (soy sauce, ponzu, chili garlic, sriracha) as preferred. Enjoy with pear slices and ginger tea.
Nutrition
Calories: 516kcalCarbohydrates: 76gProtein: 31gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 63mgSodium: 2311mgPotassium: 857mgFiber: 8gSugar: 16gVitamin A: 5545IUVitamin C: 122mgCalcium: 245mgIron: 4mg
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