Spicy Hunan Hot Pot

Ready in just about 15 minutes, this easy one-pot wonder makes the perfect rush-hour supper. Cremini or cultivated white mushrooms can stand in for the shiitake, if desired.

MAKES 6 SERVINGS

2 teaspoons peanut oil

2 tablespoons chopped fresh ginger

6 cloves garlic, finely chopped

1⁄4 pound fresh shiitake mushrooms, stemmed and sliced

4 cups low-sodium vegetable broth

2 cups water

3 to 4 tablespoons reduced-sodium soy sauce

1 tablespoon dark brown sugar

2 to 3 teaspoons Chinese chili paste, or to taste

1⁄2 tablespoon toasted (dark) sesame oil

8 ounces dried flat rice noodles (stir-fry or linguine-style)

1 pound firm tofu, drained and cut into 1-inch cubes

4 cups thinly sliced fresh bok choy greens (tender parts only)

1⁄2 cup chopped fresh cilantro

2 scallions, mostly green parts, thinly sliced

Prepared Hunan pepper sauce (duo jiao) or Fresh Chili Garlic Sauce, to serve (optional)

In a medium stockpot, heat the peanut oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until softened, 2 to 3 minutes. Add the broth, water, soy sauce, sugar, chili paste, and sesame oil; cover and bring to a boil over high heat. Add the noodles and boil until almost cooked al dente, 3 to 4 minutes, pushing them down into the broth and stirring occasionally. Stir in the tofu and bok choy; cover, and reduce heat to medium. Cook, stirring a few times, until bok choy is wilted and noodles are cooked al dente, 2 to 3 minutes. Remove from heat and stir in cilantro and scallions. Serve warm, with the pepper sauce passed separately, if desired. {PER SERVING} Calories 275

• Protein 16g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 41g • Dietary Fiber 4g • Sodium 688mg

hancheng

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