Chinese Pork & Vegetable Hot Pot Recipe | Yummly

Chinese Pork & Vegetable Hot Pot

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18Ingredients
4Hours
310Calories
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Ingredients

US|METRIC
  • 2 cups baby carrots
  • 2 white turnips (medium, 8 ounces total, peeled and cut into 3/4-inch-wide wedges)
  • 2 1/4 pounds boneless pork shoulder (picnic or Boston-butt, trimmed and cut into 1 1/2-inch chunks)
  • 1 bunch scallions (sliced, white and green parts separated)
  • 14 ounces chicken broth (reduced-sodium)
  • 1/2 cup water
  • 1/4 cup soy sauce (reduced-sodium)
  • 3 tablespoons dry sherry (or medium, see Ingredient Note)
  • 4 teaspoons brown sugar
  • 2 tablespoons fresh ginger (minced)
  • 1 tablespoon rice vinegar
  • 4 teaspoons chile garlic sauce (Chinese)
  • 4 cloves garlic (minced)
  • 1 star anise
  • 1 teaspoon aniseed
  • 1 cinnamon stick
  • 4 teaspoons cornstarch (mixed with 2 tablespoons water)
  • 2 tablespoons toasted sesame seeds (see Ingredient Note for garnish)
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    NutritionView More

    310Calories
    Sodium36% DV870mg
    Fat11% DV7g
    Protein84% DV43g
    Carbs5% DV15g
    Fiber12% DV3g
    Calories310Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol100mg33%
    Sodium870mg36%
    Potassium1010mg29%
    Protein43g84%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A120%
    Vitamin C25%
    Calcium10%
    Iron20%

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

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