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Hot Pot

That one broken puffed tofu at the bottom looks like shrimp
 
 
I almost didn't write this one up as a "recipe" because I worked from a soup base and really just dumped stuff into the pot, but I want to remember this as a meal option. I did make the dipping sauce, at least.
 
I had previously made a few attempts at spicy hotpot, working from various spicy bases and adding Sichuan peppercorns. They tasted good but were way too oily for our liking. This time, I found a mushroom hotpot base that was a liquid packet (as opposed to the solid oily blocks we'd had before) and it's a winner. I should have taken a photo of the package.
 
For the sauce, I used the first option on this page and followed my heart for the proportions.
 
 
The Recipe:
1 hot pot base mix (I like the liquid mushroom flavor)
Vegetables: I used dried shiitakes, radish, and bok choy
Proteins: I bought frozen tofu skin knots and refrigerated pre-fried tofu blocks
Sauce: a haphazard combination of soy sauce, black vinegar, sesame oil, minced garlic, and sugar
Rice, for serving 
  • Follow base mix instructions
  • Add protein and vegetables in order starting from those that take longer to cook
  • When everything is cooked, serve into bowls or be fancy with a pot on a portable burner at the table 
  • Serve with rice and dipping sauce


The Verdict:
Overall grade: A
Overall reason: Easy and healthy
Time to prepare: 30 minutes
Husband quote: "It was all ingredients that I don't like, but all together it was good."

   

 



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