Hot Pot

Ingredients

• Dipping sauces (e.g., soy sauce, sesame oil, chili sauce) (for serving)
• Shrimp (8 ounces, peeled and deveined)
• Thinly sliced pork (8 ounces)
• Thinly sliced beef (8 ounces)
• Baby bok choy (4, halved)
• Carrots (2, sliced)
• Napa cabbage (1/2 head, sliced)
• Tofu (8 ounces, cubed)
• Mushrooms (8 ounces, sliced)
• Scallions (4, chopped)
• Ginger (1-inch piece, sliced)
• Garlic (4 cloves, minced)
• Sesame oil (2 tablespoons)
• Soy sauce (1/4 cup)
• Chicken or vegetable broth (8 cups)

Instructions

1. In a large pot, bring the chicken or vegetable broth to a simmer.
2. Add the soy sauce, sesame oil, garlic, ginger, and scallions to the broth. Let it simmer for 10 minutes to infuse the flavors.
3. Prepare the ingredients by arranging them on a platter or in separate bowls.
4. Place the pot of broth on a portable stove or hot plate in the center of the dining table.
5. Each person can then add their desired ingredients to the pot to cook. Start with the mushrooms, tofu, napa cabbage, carrots, and bok choy.
6. Once the vegetables are cooked, add the thinly sliced beef, pork, and shrimp. Cook until they are cooked through.
7. Serve the hot pot with dipping sauces on the side.
8. To eat, simply use chopsticks or a slotted spoon to retrieve the cooked ingredients from the pot and dip them in the sauces before enjoying.