Asian-Style Hot Pot
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 3 tbsp
- oyster sauce
- 45 mL
- 2 tbsp
- beef bouillon concentrate
- 30 mL
- 1 tsp
- soy sauce (optional)
- 5 mL
- 1/2 tsp
- sesame oil
- 2 mL
- 1/2 tsp
- sugar
- 2 mL
- 2 tbsp
- cornstarch
- 30 mL
- 1 tbsp
- all-purpose flour
- 15 mL
- 4 cloves
- garlic, halved lengthwise
- 1
- onion, halved
- 1
- bay leaf
- 1 lb
-
assorted uncooked meat or seafood such as beef,
chicken or lobster, in bite-sized pieces - 500 g
- 10 oz
- cooked mini potatoes
- 300 g
- 4 cups
-
bite-size assorted veggies such as broccoli florets,
blanched green beans, mushrooms - 1 L
Directions
Step 1
In medium saucepan, combine 4 cups (1 L water), oyster sauce, beef bouillon concentrate, soy sauce (if using), sesame oil and sugar.
Step 2
In cup, whisk together cornstarch, flour and 1/2 cup (125 mL) water until smooth. Whisk into saucepan mixture. Add garlic, onion and bay leaf. Cover loosely and bring to rapid simmer over medium-high heat. Uncover and reduce heat to low; simmer 10 to 12 min., stirring frequently with whisk until froth subsides and sauce is slightly thickened.
Step 3
Remove garlic, onion and bay leaf with slotted spoon and discard. Adjust flavours to suit taste, if desired. Pour hot pot broth into fondue pot (use an electric fondue pot set to a low simmer for cooking raw foods).
Step 4
Cook meats and veggies in hot pot broth. When broth level drops too low to keep foods submerged add small amounts of boiling water to fondue pot. Serve with assorted dipping sauces, such as aioli and Asian-style chili sauce.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 210
- Fat:
- 3 g
- Saturated Fat:
- 1 g
- Carbs:
- 22 g
- Fibre:
- 4 g
- Sugar:
- 2 g
- Cholesterol:
- 60 mg
- Protein:
- 27 g
- Sodium:
- 1000 mg
