Seafood Hot Pot

Created for the 4.1 L Traditional Pot

Directions:

1. Place the vermicelli noodles in a large bowl and cover with boiling water. Allow to stand for 5 minutes, drain under cold water and set aside.
2. Heat sesame oil in Traditional Pot over medium heat. Add garlic and ginger, cook, stirring for 2 – 3 minutes or until golden.
3. Add wine, soy sauce, oyster sauce, sugar and water. Increase heat to high and bring to a simmer for 3 – 4 minutes.
4. Add shrimp, bok choy, and edamame, cook for another 3 – 4 minutes.
5. Add lobster meat and mushrooms cook for 2 minutes.
6. Remove from heat add noodles, tofu, green onions and chili.

Ingredients:

• 7 oz (200 g) brown rice vermicelli noodles
• 1 Tsp (5 ml) sesame oil
• 3 cloves garlic, thinly sliced
• 1 Tbsp (15 ml) ginger, minced
• 1 cup (250 ml) Chinese cooking wine
• ¼ cup (60 ml) soy sauce
• 2 Tbsp (30 ml) oyster sauce
• 1 Tsp (5 ml) superfine sugar
• 4 cups (1L) water
• 16 shrimp, peeled and deveined
• 2 bok choy, cut into quarters
• ½ cup (125 ml) edamame
• 5oz (125 g) oyster mushrooms
• 8oz (227 g) firm silken tofu, sliced
• 1 lobster, cooked, tail and claw meat
• 2 green onions, thinly sliced
• 1 small red chili, thinly sliced

Created for: 4.1 L Traditional Pot
Cooking Time: 18-20 minutes
Serving Size: 6