Chinese Hot Pots Gluten Free And Low Carb Food

CHINESE HOT POTS--GLUTEN-FREE AND LOW-CARB

Chinese Hot Pots--Gluten-Free and Low-Carb image

Classic Chinese hot pots are a method of making soup in which you gently cook raw veggies in your serving bowl by pouring hot broth over the top, and allowing them to steep. Hot pots are a fun interactive meal that allow each individual to personalize their bowl with favorite ingredients and spice.

Provided by spicyperspective

Categories Clear Soup

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

6 cups chicken stock
6 cups water
1/2 cup rice vinegar
1/3 cup soy sauce
1 1/2 tablespoons sesame oil
3 -5 slices fresh ginger
3 -5 garlic cloves, cracked
1 lb boneless chicken thighs, thinly sliced
5 ounces bean thread noodles
1 large bunch green onion
1 1/2 cups mung bean sprouts
8 ounces mushrooms, any variety
4 baby bok choy
garlic and red chile paste

Steps:

In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil.
Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
Meanwhile chop all the veggies and place in serving bowls.
When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.
Mix and eat!

Nutrition Facts : Calories 392.7, Fat 18.1, SaturatedFat 4.5, Cholesterol 70.8, Sodium 1324.9, Carbohydrate 34.1, Fiber 1.5, Sugar 6.3, Protein 23.4

CHINESE HOT POT

Chinese Hot Pot image

"Hot in temperature and flavor, this vegetarian version of the classic Chinese soup is fragrant and delicious. I like to add some cooked rice at serving time for a substantial one-dish meal." Recipe by Robin Robertson, found on VegCooking.com

Provided by GreenMtnGirl

Categories One Dish Meal

Time 9h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 small yellow onion, chopped
1 large carrot, halved lengthwise and thinly sliced on a diagonal
1 celery, thinly sliced on a diagonal
6 ounces can sliced water chestnuts, drained
2 garlic cloves, finely minced
1 teaspoon peeled and grated fresh ginger
1/4 teaspoon red pepper flakes
5 1/2 cups vegetable stock
1 tablespoon tamari or 1 tablespoon other soy sauce
8 ounces extra firm tofu, drained and diced
4 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced
1 ounce snow peas, strings trimmed and cut into 1-inch pieces
3 scallions, chopped
1/2 teaspoon toasted sesame oil or 1/2 teaspoon chinese hot oil

Steps:

n a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and cook on low for 8 hours.
• About 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms and snow peas are tender. Serve immediately.

Nutrition Facts : Calories 110.1, Fat 3.2, SaturatedFat 0.6, Sodium 286.3, Carbohydrate 16.2, Fiber 3.7, Sugar 4.9, Protein 6.9

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