Fifteen Minute Fire Pot

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Difficulty: Advanced
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A quick-cooking communal hot pot with tender beef, scallops, and fresh vegetables in a savory ginger broth
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This vibrant hot pot brings the warmth of communal dining to your table in just fifteen minutes. A fragrant ginger-infused broth serves as the base for thinly sliced beef fillet, sweet sea scallops, and an array of crisp vegetables like bok choy, spinach, and bean curd. Diners cook their ingredients at the table, enjoying the interplay of textures and flavors. The dish is completed with a rich, nutty sesame and chili dipping sauce that adds depth and heat. Perfect for a cozy weeknight dinner or a lively gathering, this recipe offers a satisfying, interactive meal that feels special yet remains simple to prepare.

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Fifteen Minute Fire Pot

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Calories: 450
Dietary:
V Vegan

Description

This vibrant hot pot brings the warmth of communal dining to your table in just fifteen minutes. A fragrant ginger-infused broth serves as the base for thinly sliced beef fillet, sweet sea scallops, and an array of crisp vegetables like bok choy, spinach, and bean curd. Diners cook their ingredients at the table, enjoying the interplay of textures and flavors. The dish is completed with a rich, nutty sesame and chili dipping sauce that adds depth and heat. Perfect for a cozy weeknight dinner or a lively gathering, this recipe offers a satisfying, interactive meal that feels special yet remains simple to prepare.

Ingredients

Directions

  1. Slice the ginger into thin pieces.
  2. Bring water, salt, and sliced ginger to a boil in a pot, then cover.
  3. Cut the raw beef fillet into very thin slices.
  4. Arrange the beef slices on individual plates.
  5. Pat the sea scallops dry and remove the crescent-shaped membrane.
  6. Add the scallops to the plates with the beef.
  7. Cut the soft bean curd into large cubes and add to the plates.
  8. Discard stems from the spinach and pile leaves on the plates.
  9. Trim the bok choy, cut into 1-inch slices, and pile on the plates.
  10. Trim the scallions and add to the plates.
  11. Chop the coriander and place in a small bowl.
  12. In a separate bowl, stir together sesame paste, dark soy sauce, red chili paste, vinegar, and 1/4 cup water to make the sauce.
  13. Divide the sauce into 4 individual bowls.
  14. Transfer the boiling pot to a table burner.
  15. Set plates of meat and vegetables at each place with chopsticks and sauce bowls.
  16. Towards the end of the meal, add rice noodles and coriander to the pot.
  17. Simmer for 1 minute until the noodles are just tender.

Nutrition Facts

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Cholesterol 85mg29%
Sodium 1460mg61%
Total Carbohydrate 35g12%
Dietary Fiber 4g16%
Sugars 2g
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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