Vegetarian Hot Pot

Method5 steps

1. 1

   Step 1: Clean and thinly slice the 2 oz ginger. Peel and cut the 4 oz onion into wedges. Wash, peel and slice the 6 oz carrot into 1/2-inch coins. Wash and peel the 14 oz daikon, halve it lengthwise, then cut into 3/4–1-inch pieces.

   Uses 2 oz ginger · 4 oz onion · 6 oz carrot · 14 oz daikon · Water for washing and soaking vegetables, as needed

2. 2

   Step 2: Trim and cut the 6 oz napa cabbage stems into smaller pieces and leaves into long strips. Peel and slice the 8 oz lotus root 1/8 inch thick; soak in a bowl of water 5 minutes and drain. Separate and halve the 6 oz bok choy leaves lengthwise. Trim the 6 oz seafood mushrooms, soak 5 minutes and drain. Remove the stems from the 8 oz fresh shiitake mushrooms, keeping stems for the broth and caps for eating; soak both 5 minutes, wash and drain, and cut the caps into thirds. Drain and rinse the 1 lb soft tofu and cut it into about 21 rectangles. Soak the 6 oz dry vermicelli in separate warm water 10–15 minutes until softened, then drain. Wash and soak the 4 oz bean sprouts 5 minutes, then drain. Wash the 4 oz spinach. Set out the 6 oz fried tofu puffs and 8 oz fresh rice noodles for the table.

   Uses 6 oz napa cabbage · 8 oz lotus root · 6 oz bok choy · 6 oz seafood mushrooms · 8 oz fresh shiitake mushrooms, caps and stems separated · 1 lb soft tofu · 6 oz dry vermicelli (about 3 bundles) · 4 oz bean sprouts

3. 3

   Step 3: Mix the dipping sauce in a small heatproof bowl: 3 tbsp vegetarian oyster-style sauce, 3 tbsp light soy sauce, 1 tbsp rice vinegar, 2 tbsp dipping-sauce sugar and its separate 1 tsp chili sauce. Stir in the separate 2 tbsp boiling dipping-sauce water until combined.

   Uses 3 tbsp vegetarian oyster-style sauce · 3 tbsp light soy sauce · 1 tbsp rice vinegar · 2 tbsp sugar for dipping sauce · 1 tsp chili sauce for dipping · 2 tbsp boiling water for dipping sauce

4. 4

   Step 4: Heat a large wok on high and add 1 tbsp oil and the prepared ginger; stir-fry about 1 minute. Add the prepared onion for 1 minute, then carrot and the reserved shiitake stems for 30–40 seconds. Add the prepared daikon and toss for 1 minute. Add 1 tbsp cooking wine for 30–40 seconds. Pour in the measured 10 cups hot soup-base water, cover and bring to a boil, then simmer 10 minutes.

   Simmer Soup Base · 10 minUses 1 tbsp cooking oil · Prepared ginger · Prepared onion · Prepared carrot · Reserved shiitake stems · Prepared daikon · 1 tbsp cooking wine · 10 cups hot water for soup base

5. 5

   Step 5: Transfer the prepared soup base to a divided hot pot. Divide the total 1 tsp soup salt and 1 tsp soup sugar equally between the two sides (1/2 tsp of each per side). Top up with extra hot water as needed and simmer covered 5 minutes. Add the soup’s 1 tsp chili sauce to only one side. Start with portions of prepared lotus root, soft tofu, shiitake caps, fried tofu puffs and napa cabbage stems; add bok choy when nearly ready to eat. Keep the broth simmering at the table and add small batches of spinach, bok choy, seafood mushrooms and bean sprouts, cooking each batch until done before eating; cook sprouts thoroughly. Cook the softened vermicelli and fresh rice noodles near the end, following their package instructions until tender. Serve cooked ingredients with the prepared dipping sauce. Add remaining ingredients in batches during the meal; reserve anything not used rather than overfilling the pot.

   Simmer Hot Pot · 5 minUses Prepared soup base · 1 tsp salt for soup · 1 tsp sugar for soup · Extra hot water for topping up broth, as needed · 1 tsp chili sauce for spicy broth · Prepared lotus root · Cut soft tofu · Prepared shiitake caps