Chinese Hot Pot

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Chinese Hot Pot

 

1 small yellow onion, chopped

1 large carrot, halved lengthwise and thinly sliced on a diagonal

1 celery stalk, thinly sliced on a diagonal

6-oz. can sliced water chestnuts, drained

2 garlic cloves, finely minced

1 tsp. peeled and grated fresh ginger

1/4 tsp. red pepper flakes

5 1/2 cups vegetable broth

1 Tbsp. tamari or other soy sauce

8 oz. extra-firm tofu, drained and diced

4 oz. fresh shiitake mushrooms, stemmed and caps thinly sliced

1 oz. snow peas, strings trimmed and cut into 1-inch pieces

3 scallions, chopped

1/2 tsp. toasted sesame oil or Chinese hot oil

 

 

In a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts,

garlic, ginger, and red pepper flakes. Add the broth and tamari. Cover and cook

on low for 7 - 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. Serves about 6