Szechuan Hot Pot

Szechuan Hot Pot is a vibrant and spicy dish that offers a communal dining experience, perfect for sharing with friends or family. Packed with fresh ingredients and aromatic spices, this healthy lunch option is both satisfying and flavorful.

Ingredients

• Low-sodium chicken broth - 500 ml
• Szechuan peppercorns - 1 tsp
• Dried red chili peppers - 5 pieces
• Ginger - 1 inch, sliced
• Garlic - 3 cloves, minced
• Shiitake mushrooms - 100 g, sliced
• Baby bok choy - 200 g, halved
• Carrots - 1 medium, thinly sliced
• Tofu - 150 g, cubed
• Lean beef (sirloin) - 150 g, thinly sliced
• Napa cabbage - 100 g, chopped
• Spring onions - 2, chopped
• Soy sauce - 2 tbsp
• Sesame oil - 1 tbsp
• Fresh cilantro - 2 tbsp, chopped
• Lime - 1, cut into wedges

Steps

1. In a pot, combine the low-sodium chicken broth, Szechuan peppercorns, dried red chili peppers, ginger, and minced garlic. Bring to a simmer over medium heat.
2. Once simmering, add the sliced shiitake mushrooms, baby bok choy, and carrots to the broth. Let it cook for about 5 minutes until the vegetables are slightly tender.
3. Add the cubed tofu and sliced lean beef to the pot. Allow them to cook for 3-5 minutes, or until the beef is cooked through.
4. Stir in the chopped napa cabbage and spring onions, cooking for an additional 2-3 minutes until the cabbage is wilted.
5. Add soy sauce and sesame oil to the pot, stirring well to combine all flavors. Adjust seasoning if necessary.
6. Serve the hot pot in individual bowls, garnished with fresh cilantro and lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein from lean beef and tofu, supporting muscle health.
• Packed with vitamins and minerals from a variety of vegetables, promoting overall health.

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