Sunday, August 2, 2009

Clay pot "Hot Pot" Variety

Clay pot cooking is popular in Chinese cuisine and is often labeled as "hot pot" in restaurant menus. It is also a healthier way of cooking since adding oil is not necessary. Hot pots are one of the quickest and easiest dishes to make. Here, I used baby bok choy, carrots, fried bean curd, shitake mushrooms, and fish cake -- all items I happened to have in the refrigerator. You can pretty much use any variety of vegetables and meat. Whatever combination you come up with, I guarantee it will turn out flavorful and delicious!

Makes 4 Servings

8 Baby bok choy
12 Fried bean curd
1 C. Shitake mushroom (Sliced)
1 large Carrot (sliced diagonally)
1 C. Fish cake (sliced) or any meat/seafood
2 T. Rice cooking wine
1 T. Oyster sauce
2 t. Soy sauce
1 t. Minced garlic
1 t. Minced ginger
1 T. Flour
2 C. Water (divided)

Cooking instruction:

1. Arrange the vegetables and meat in a clay pot. If you're using seafood like fish, shrimp, squid, and/or scallops, don't add until "Step 4" so they don't overcook.

2. Pour 1 cup of water and close lid to steam vegetables on med-high heat for about 5-6 minutes.

3. In a small bowl, mix the rest of the ingredients then add the remaining 1 cup of water.

4. Pour mixture over the vegetables and meat. Close lid and simmer on low heat for another 3-4 minutes until vegetables and meat are tender and sauce thickens.

5. Serve hot with steamed rice. Enjoy!

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