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Easy Chinese Hot Pot

Katerina, Diethood
  • 35 minutes
  • Serves 8

INGREDIENTS

1/2 tbsp

sesame seed oil

1

yellow onion, thinly sliced

4 cloves

garlic, minced

8 cups

(2-32 ounce containers) Kitchen Basics® Unsalted Chicken Stock

2 tbsp

low sodium soy sauce

1 tbsp

light brown sugar

3 tbsp

Thai Kitchen® Red Curry Paste

1 tsp

McCormick® Ground Ginger

1 tsp

McCormick® Ground Turmeric

salt and fresh ground pepper,

3

boneless, skinless chicken breasts, thinly sliced

14 oz

firm tofu, cubed

8 oz

green beans, trimmed and cut into 2-inch pieces

1

large red bell pepper, sliced

3 cups

Chinese cabbage leaves, sliced 1-inch thick

1

bunch swiss chard, trimmed and sliced into 2-inch wide ribbons

8 oz

Chinese-style (lo mein) noodles, cooked