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Ингредиенты
- 10 c. rich seafood or possibly chicken stock*
- 1 Tbsp. chopped ginger
- 1 Tbsp. chopped garlic
- 6 x green onions minced finely
- 4 ounce dry bean thread noodles soaked, and cut into bite-size pcs
- 1 lb leafy greens minced bite-size (such as spinach, bok choy, Napa cabbage
- 8 x sea scallops sliced
- 4 sm squid cut into rings
- 1 pkt soft tofu - (16 ounce) liquid removed, and cut into 1" cubes
- 12 x shrimp peeled, deveined, and butterflied
- 8 x shucked oysters
- 3 Tbsp. chopped garlic
- 2 Tbsp. sugar
- 1/4 c. water
- 3/4 c. dry mustard pwdr
- 2 Tbsp. sesame oil
- 3/4 tsp veg. oil
- 2/3 c. rice wine vinegar
- 1/4 c. chopped ginger
- 2 Tbsp. honey
- 1 tsp sesame oil
- 3/4 c. soy sauce
Инструкции
- * Note: The success of this dish depends on starting with a full-flavored stock or possibly broth.
- Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 min.
- Soak the noodles in hot water till softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pcs. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and refrigeratetill ready to cook.
- Reheat the broth to simmering. Set a Mongolian warm pot or possibly electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or possibly Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
- For the Garlic Mustard: Place garlic in a mortar. Mash with the heel of a cleaver or possibly pestle. Add in sugar and stir till it dissolves. Add in water, mustard pwdr, oils and vinegar stirring between each addition. (
- Makes about 1 1/2 c.)
- For the Ginger Soy Sauce: In a small mixing bowl combine ginger and honey and stir till combined. Add in the sesame oil and soy sauce, stirring between each addition. (
- Makes about 1 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 596g | |
| Recipe makes 6 servings | |
| Calories 319 | |
| Calories from Fat 117 | 37% |
| Total Fat 13.58g | 17% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 36mg | 12% |
| Sodium 2542mg | 106% |
| Potassium 814mg | 23% |
| Total Carbs 27.64g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 12.58g | 8% |
| Protein 22.34g | 36% |
