Name: Chinese Hot Pot at Home
Prep time: 40 min
Total time: 40 min
Ingredients: Hot pot soup base (with water) or stock; baby bok choy ((thoroughly washed)); napa cabbage ((washed, cut into 1-2 inch pieces)); choy sum ((thoroughly washed)); spinach ((thoroughly washed)); pea tips ((thoroughly washed)); watercress ((thoroughly washed)); AA Choy/Cai ((washed, trimmed)); Chrysanthemum Leaves ((washed, trimmed)); lotus root ((cut into 1/4 inch thick half moons)); potato ((cut into 1/4 inch thick half moons)); sweet potato ((cut into 1/4 inch thick half moons)); pumpkin/kabocha squash ((cut into 1/4 inch thick half moons)); daikon radish ((cut into 1-inch chunks)); tomatoes ((sliced into wedges)); corn ((whole ears, cut into 1-inch pieces)); winter melon ((cut into 1-inch chunks)); Enoki mushrooms ((slice 1/2-1 inch of the base off, and separate the bundle of enoki’s into smaller more manageable bundles); Wood ears ((soak to reconstitute, rinse any dirt or sand off, and remove any woody ends)); King mushrooms ((trim the ends, thinly slice)); Shiitake mushrooms ((trim woody stems, slice, and add to the pot early)); Oyster mushrooms ((thoroughly cleaned)); Shimeji mushrooms ((separated into individual pieces)); Beef ((brisket, short rib, ribeye, sirloin, flank steak, thinly sliced against the grain)); Pork shoulder or loin ((thinly sliced)); Pork belly ((thinly sliced)); Lamb shoulder or leg ((thinly sliced)); Boneless chicken breast or thighs ((thinly sliced)); Fish fillets ((such as tilapia, bass, fluke/flounder, thinly sliced)); Shrimp