Hello out there!
Once again, I am sorry for the lack of posting. I moved across the country in October from Chicago to Seattle. I’ve been out here a month and I am loving it so far! I’ve upgraded from studio living to a spacious one bedroom with a fantastic kitchen. It’s all been great- new job, new life. I am finally settling in again and I’ve started cooking for myself at last. I’m still working an office job 9-5 so leftovers for lunch remain important. My new office is located smack dab in the International District, so it’s been very tempting to go out to eat all the time. So much delicious Asian food to be had. I’ve had a craving for hot pot and other fun Chinese dishes lately so I figured I’d give this a go. I got this recipe from PETA and it’s pretty solid. I made a few small changes to make it my own. Here we go!
Prep Time: 15 minutes
Cook Time: 8 hours, 0 minutes
- 1 small yellow onion, chopped
- 1 large carrot, sliced thinly
- 3 celery stalk, chopped
- 6 oz can of water chestnuts, halves
- 2 garlic cloves, minced
- 1 teaspoon ginger
- 1/4 teaspoon red pepper flakes
- 5 1/2 cups of vegetable broth
- 1 tablespoon soy sauce
- 8 oz extra-firm tofu, drained and sliced
- 1 oz snow peas, chopped
- 5 green onions, chopped
- 5 oz shitake mushrooms
- 1/2 teaspoon salt
- 1/2 teaspoon sesame oil
Add onion, carrots, celery, water chestnuts, garlic, ginger, red pepper flakes, vegetable broth and soy sauce to Crock Pot. Cook on low for 8 hours. About 20 minutes before serving, add the tofu, snow peas, green onion, shitake mushrooms, sesame oil and salt. Enjoy!
This recipe is super easy and tasty! I felt the need to add a little salt, but you can wait until it’s done and see if it needs it. It makes a lot of leftovers – perfect for lunches!
Recipe adapted from PETA