Chinese Seafood Hot Pot

Recipe Ingredients

10 cups	2370ml	Rich seafood or chicken stock*
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Minced garlic
6		Green onions - chopped finely
4 oz	113g	Dried bean thread noodles - soaked, and
		Cut into bite-size pieces
1 lb	454g / 16oz	Leafy greens - chopped bite-size
		= (such as spinach, bok choy, Napa cabbage
8		Sea scallops - sliced
4		Squid - cut into rings (small)
1		Soft tofu - (16 oz) - drained, and
		Cut into 1" cubes
12		Shrimp - peeled, deveined,
		And butterflied
8		Shucked oysters
		Garlic Mustard
3 tablespoons	45ml	Minced garlic
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Water
3/4 cup	177ml	Dried mustard powder
2 tablespoons	30ml	Sesame oil
3/4 teaspoon	3.8ml	Cooking oil
2/3 cup	157ml	Rice wine vinegar
		Ginger Soy Sauce
1/4 cup	23g / 0.8oz	Minced ginger
2 tablespoons	30ml	Honey
1 teaspoon	5ml	Sesame oil
3/4 cup	177ml	Soy sauce

Recipe Instructions

* Note: The success of this dish depends on starting with a full-flavored stock or 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 minutes.

Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. 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 chill until ready to cook.

Reheat the broth to simmering. Set a Mongolian hot pot or 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 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 pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition. (Makes about 1 1/2 cups)

For the Ginger Soy Sauce: In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition. (Makes about 1 cup)

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C19) - from the TV FOOD NETWORK

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