Healthy Recipe: Holiday Hot Pot

Leandra Rouse的食谱|Sam Emmons摄影

Hot Pot is a delicious family meal that is served with a steaming soup at the center of a table, where all guests can participate in flavoring the broth. This is a tradition that has been seen across Asia for thousands of years. Most notably in China (know as huǒguō), in Japan (known as Nabemono), and in Korea (known as Jeongol). It is a fun way to share a communal meal with loved ones, making it especially perfect for the holidays.

To ensure this dish is tasty as it is healthy, we will show you how to make the broth light and the vegetables abundant. The seafood and vegetable theme brings forward some of the best hot pot ingredients such as Asian mushrooms, tofu skin, and daikon. Although, you can swap in similar ingredients based on season and your preferences

The key to a good hot pot is a great broth! We have a great hack to save time and deliver on flavor. Add shrimp and vegetable peels to your favorite pre-made vegetable stock then add This adds extra vitamins, minerals and a rich umami flavor into a packaged broth.

Lastly, hot pot is traditionally served in the center of a dining table. You will need a heat source such as an electric hot pot, hotplate, or induction stoveplate to keep broth warm. (We’ve always used a plugged in hotplate, but this year added an electric hot pot to our holiday wish list.)

最重要的是，与一群亲人分享这道菜。它是互动的，有趣的，易于为个人品味而定制，并且与传统的美国节日风味相比，它具有美味的不同。

INGREDIENTS:

2 32 fl.oz（950ml）容器蔬菜汤，减少或不添加盐的钠

2 teaspoons powdered dashi *optional

1 lb (450g) white fish filets, such as Mahi Mahi, Bass, Tilapia

6 shrimp, peels removed and reserved

1 14盎司（400克）豆腐，牢固，切成立方体

6个shiitake蘑菇，切成两半

2 Enoki蘑菇捆

4个婴儿（400 g）bok choy或pak choi，底部移除了

2杯（200G）白菜，纳帕或绿色

2个胡萝卜，去皮和切成薄片

1杯（160克）daikon/mooli，剥皮并切成1英寸（2.5厘米）半月

1 bunch (100g) green onions or spring onions, ends trimmed and reserved

½ lb (225g) vermicelli noodle, cooked

For the dipping sauce:

1汤匙白味o酱

½ tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 ½ tablespoon tahini

1 tablespoon soy sauce

1茶匙芝麻，白色，烤

2 tablespoons water to thin sauce

INSTRUCTIONS:

Stock: Begin by simmering shrimp peels, shiitake stems, and any other reserved vegetable peels in one cup (240ml) of water. Simmer over medium heat for 20 minutes. Strain and add this concentrated mixture to a large stock pot with the pre-made vegetable broth and powdered dashi.

Hot pot: Chop and plate all the vegetable and seafood ingredients into approximate bite size pieces. Plate decoratively and arrange the ingredients based on the type. Place the ingredients across two or more plates to ensure that guests on all sides of the table have easy access.

蘸酱：将成分搅拌均匀。将最终的蘸酱放入几碗中，然后将桌子放在桌子周围供客人。您可以考虑单独的蘸酱碗。

Set the table: Put the heat source at center of the table, arrange the plates of ingredients and dipping sauce around the table so guests can reach them. Supply each guest with a bowl, soup spoon, and chopsticks.

火锅饭：准备好食用时，请小心地带上大汤匙汤，然后将其放在桌子中央的热源上。饭期间应该将其保持在低矮的小火锅中。客人可以通过选择原料来为肉汤的调味做出贡献，并用筷子或勺子小心地将其放入火锅中。在将成分放入碗中之前，让成分有足够的时间进行烹饪和软化。海鲜通常需要7到10分钟才能煮熟，蔬菜至少要花5分钟。煮熟，将汤从热锅中倒入客人碗中，包括每种添加的少量成分。客人可以用蘸酱单独调味。

Eat and be merry!

Makes 15 servings.

营养事实（每份）：

卡路里180 kcal

Protein 14g

总脂肪6G

饱和脂肪2G

胆固醇20mg

碳水化合物19克

光纤3G

Total sugars 3g

添加了糖0g

Sodium 600mg