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Discussion Starter · #1 ·
I loved this recipe I found on <a href="http://www.vegcooking.com" target="_blank">www.vegcooking.com</a>, and thought I'd share it with you. I am in the process of the eating the last bowl of it. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br>
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Chinese Hot Pot<br><br>
by Robin Robertson<br><br>
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.<br><br>
1 small yellow onion, chopped<br>
1 large carrot, halved lengthwise and thinly sliced on a diagonal<br>
1 celery stalk, thinly sliced on a diagonal<br>
6-oz. can sliced water chestnuts, drained<br>
2 garlic cloves, finely minced<br>
1 tsp. peeled and grated fresh ginger<br>
1/4 tsp. red pepper flakes<br>
5 1/2 cups vegetable stock<br>
1 Tbsp. tamari or other soy sauce<br>
8 oz. extra-firm tofu, drained and diced<br>
4 oz. fresh shiitake mushrooms, stemmed and caps thinly sliced<br>
1 oz. snow peas, strings trimmed and cut into 1-inch pieces<br>
3 scallions, chopped<br>
1/2 tsp. toasted sesame oil or Chinese hot oil<br><br>
? In 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.<br>
? 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.<br><br>
Makes 4 servings<br><br>
From Robin Robertson?s Fresh From the Vegetarian Slow Cooker<br><br>
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I forgot to buy water chestnuts, snow peas and scallions, and it still turned out great.<br><br>
I also cheated by using Wegman's pre-minced mirepoix to replace the first three ingredients.
 

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Discussion Starter · #3 ·
Yes, I've been eating it all week, and I love it! <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
First time I've successfully cooked tofu, too!
 

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Yum! I can't wait to make this! I sounds so good, thanks! <img alt="icon_albino.gif" src="http://files.kickrunners.com/smilies/icon_albino.gif">
 

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i bought a new tofu this weekend for my hot and sour soup. It was pan fried on the outside (or regular fried). it was super firm, sliced up nicely and held up nicely in the soup.
 
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