Shin’s Vegetable Salad Hot Pot

Hot pot is a popular dish in many Asian cuisines and is often enjoyed as a social meal where friends and family gather around a simmering pot of broth to cook and share various ingredients.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Shin’s Vegetable Salad Hot Pot

Cooking Method: Boiling, Stir-frying Cuisine: Asian, Fusion Courses: Dinner, Main Course, Salad Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 10 ounce Firm Tofu
• 1 cup Mushrooms
• 1 cup Carrots
• 1 cup Bell Peppers
• 1 cup Broccoli
• 1 cup Snow Peas
• 1 cup Baby Corn
• 2 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 cup Vegetable Stock
• 1 tablespoon Cornstarch
• 1 cup Water
• 1 teaspoon Salt

Instructions

1. Cut the tofu, mushrooms, carrots, bell peppers, broccoli, snow peas, and baby corn into bite-sized pieces.
2. Heat sesame oil in a pot and sauté garlic and ginger until fragrant.
3. Add the tofu, mushrooms, carrots, bell peppers, broccoli, snow peas, and baby corn to the pot and stir-fry for 2-3 minutes.
4. In a separate bowl, mix soy sauce, vegetable stock, cornstarch, and water.
5. Pour the mixture into the pot and bring it to a boil. Reduce heat and simmer for 5 minutes.
6. Season with salt to taste.
7. Serve the hot pot with steamed rice or noodles.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 20g7%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.