Monday, September 20, 2010

Vietnamese Hot Pot

Ingredient List

Serves 8

* 4 cups low-sodium vegetable broth
* 2 stalks fresh lemongrass, pounded with rolling pin or mallet and cut into 3-inch lengths
* 1/2 cup chopped cilantro
* ¼-inch piece fresh ginger, cut into 6 rounds
* 4 cloves garlic, peeled
* 2 Thai chiles
* ¼cup low-sodium soy sauce or tamari
* 2 Tbs. light brown sugar
* 1 Tbs. rice wine vinegar


* 1 lb. broccoli florets or Chinese broccoli, cut into pieces
* 1 sweet onion, cut into 2-inch pieces
* 16 large white or cremini mushroom caps, stems removed
* 2 stalks bok choy, cut into 1/2-inch slices
* 8 small potatoes, quartered
* 16 prepared vegetable dumplings, ready to cook
* 1 lb. snake beans or green beans, trimmed
* 12 oz. seitan, cut into bite-size pieces


* 5 oz. dry rice noodles or rice vermicelli
* 1 cup bean sprouts
* Leftover green onions, mint, cilantro, and peanuts from lettuce wraps
* Hoisin and chile sauces, optional

1. To make Broth: Bring vegetable broth and 5 cups water to a boil in electric wok or electric skillet over medium-high heat. Add lemongrass, cilantro, ginger, garlic, chiles, soy sauce, brown sugar, and vinegar. Reduce heat to low, and simmer 30 minutes. Remove lemongrass, ginger, garlic, and chilies with slotted spoon, and discard. Place broth in center of table for communal dipping.
2. Let guests dip vegetables, potatoes, and dumplings in simmering broth
to cook. (Most vegetables take 2 to 3 minutes, potatoes and dumplings 5 minutes.) Serve with sauces.
3. To make Soup: When all the dippers have been cooked, add rice noodles and sprouts to broth (any uneaten dippers can remain in the soup). Simmer 5 minutes, or until noodles are tender. Serve garnished with onions, mint, cilantro, and peanuts from Lettuce Wrap garnishes. Add hoisin and/or chile sauces, if desired.

Nutritional Information Per serving: Calories: 440, Protein: 23g, Total fat: 5g, Saturated fat: g, Carbs: 78g, Cholesterol: 1mg, Sodium: 734mg, Fiber: 11g, Sugars: 12g

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