RCI-SP.004.0105.001
Chinese Joy Pot
Chinese Joy Pot from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- ½ cup
- 2 tbsp
- 2 tbsp
- bok choy3 cupchopped
- pack frozen leaf spinach2 unitthawed and drained (8 oz each)
- 2 cup
- carrots6 unitsliced into ½" thick pieces
- red onions2 largethinly sliced
- firm tofu8 ozcut into 1" cubes
- green bell peppers2 unitcut into ½" thick strips
- red bell peppers2 unitcut into ½" thick strips
Method
1
Whisk together low-sodium soy sauce, peanut butter, toasted sesame oil, and curry powder in a medium bowl until smooth and well combined. This is the sauce base for the pot.
2
Arrange the prepared vegetables and tofu in separate piles on a large platter or cutting board: chopped bok choy, thawed spinach, snow pea pods, carrot slices, red onion slices, tofu cubes, green bell pepper strips, and red bell pepper strips.
3
Bring a large pot of water to a rolling boil over high heat. This will be used as the cooking liquid for the joy pot.
4
Pour the sauce mixture into the boiling water and stir well to distribute evenly. Reduce heat to medium and allow the broth to simmer.
2 minutes
5
Add the carrots and red onions first, as they require the longest cooking time. Stir gently and simmer for 5 minutes until slightly softened.
5 minutes
6
Add the tofu cubes, green bell pepper strips, and red bell pepper strips to the pot. Stir gently and continue simmering.
3 minutes
7
Add the bok choy, snow pea pods, and drained spinach to the pot. Stir gently to incorporate all vegetables evenly.
3 minutes
8
Simmer the joy pot for 3-5 minutes more until all vegetables are tender but still retain some bite and the tofu is heated through. Taste and adjust seasoning if needed.
4 minutes
9
Ladle the joy pot into serving bowls, distributing vegetables, tofu, and broth evenly among the four portions. Serve immediately while hot.