Chinese Hot Pots with Peanut Sauce
I love hot pots and think they are one of the greatest dinner ideas for every occasion. Enjoy them with friends and family a like!
Ingredients
6 cups stock (beef, chicken, vegetable…your choice)
2 tbsp garlic chili sauce
2 inch ginger roots, sliced
2 tbsp minced garlic
2 tbsp fish sauce
2 tbsp hoisin sauce
1 tsp chili oil
1 - 2 pounds thinly sliced beef (can use any kind of protein)
6 cups assorted shrimp balls, fish balls
2 cups cubed extra firm tofu
2 cups fried tofu
4-6 baby bak choy, quartered
1 napa cabbage, chopped
1 bunch green onions
4 cups mushrooms, your choice
For the Peanut Sauce:
1 cup dry roasted, salted peanuts
1/2 cup soy sauce
1/2 cup water
1 tbsp hoisin sauce
1 tbsp fish sauce
Instructions
1
To make the stock, you can use a divided “hot pot” or a regular pot or electric fry pan with deep sides.
2
If using a divided hot pot you can create a mild and spicy stock.
3
Add the stock to your pan (divide the garlic chili sauce, ginger root, minced garlic, fish sauce, hoisin sauce and chili oil between the to pots…) and add the garlic chili sauce, ginger root, minced garlic, fish sauce, hoisin sauce and chili oil.
4
Creating the stocks are up to your personal tastes so feel free to adjust any of the spices to your liking. Create spicier or milder based on your likes.
5
While the stock is coming to a boil, arrange the sliced beef, shrimp and fish balls, cubed tofu, fried tofu, baby bak choy, chopped napa cabbage, green onions and mushrooms on a large plater.
6
To make the Peanut Sauce: add the peanuts, soy sauce, water, hoisin sauce, fish sauce and any other flavors you would like to use to create your own personal sauce flavor. Transfer the sauce to individual service containers or a large bowl for your guests to spoon out of.
7
Once the broth has come to a boil, add a variety of the meats and vegetables, once cooked remove, dip in the peanut sauce and enjoy. On the show I use a small bowl of rice to capture any of the drippings and enjoyed the rice with the hot pots.
