Hot Pot Harmony: Mastering The Vegetable Balance

Hot pot is a fun and social meal that involves cooking various raw ingredients in a simmering pot of soup. It's a great way to spend an evening with friends or family, as everyone can choose their favourite ingredients and cook them to their liking. While there is no wrong way to make a hot pot, here are some tips on how much vegetables to include.

First, it's important to have a variety of vegetables to cater to different tastes and textures. This could include leafy greens such as spinach, bok choy, and napa cabbage, as well as crunchy vegetables like bamboo shoots, lotus root, and broccoli. Starchy vegetables such as potatoes, sweet potatoes, and taro root are also a good option. It's recommended to have at least six types of vegetables, with a mix of colours and textures.

Second, the amount of vegetables you need will depend on the number of people you're serving. As a general rule, it's good to have 3-5 items from each category of food, including vegetables, protein, and starches. For a group of four to six people, 4 cups of leafy greens and 4 cups of crunchy vegetables should be plenty.

Finally, don't forget to prepare your vegetables properly before adding them to the hot pot. Wash and cut them into bite-sized pieces, and be mindful of cooking times. Leafy greens and crunchy vegetables will only take a few minutes to cook, while starchy vegetables may take up to 15 minutes.

Leafy greens

Selecting Leafy Greens

When choosing leafy greens for your hot pot, look for young and tender vegetables with a vibrant green colour. Avoid any greens with wilted or yellow leaves, or dark spots. Some popular options include:

• Baby bok choy
• Shanghai baby bok choy
• Dwarf bok choy
• Chinese broccoli
• Choy sum
• Chinese water spinach
• Chinese spinach
• Napa cabbage
• Pea shoots
• Tong ho (edible chrysanthemum)
• Malabar spinach

Preparing Leafy Greens

Before preparing your leafy greens, be sure to wash them thoroughly. Here's a step-by-step guide:

• Give the leafy greens a quick rinse before cutting them.
• Cut the veggies into bite-sized pieces, or leave them whole if you prefer.
• Wash the veggies again, this time soaking them in a large bowl of cold water and swishing them around to loosen any dirt.
• Repeat the washing process two more times, allowing the veggies to soak for about 5 minutes each time.
• After the final wash, let the veggies drain thoroughly before using them.

Cooking Leafy Greens in the Hot Pot

When it comes to cooking leafy greens in the hot pot, the key is to add them at the right time to avoid overcooking. Here are some tips:

• Leafy greens like watercress, Chinese spinach, snow pea leaves, lettuce, and chrysanthemum greens should be left whole or in large pieces. They only need 2-3 minutes in the hot broth before they're ready.
• Heartier greens like rapeseed vegetable, Napa cabbage, and baby bok choy have thicker stems and will take a bit longer to cook, about 4-5 minutes. Cut them in half before adding to the hot pot.
• When adding leafy greens to the hot pot, be sure to use a strainer or tongs to prevent them from getting lost in the pot.

Crunchy vegetables

• Bok Choy – This vegetable provides a nice crunch and soaks up the hot pot broth beautifully. It adds texture with its leaves while the stems become tender.
• Napa Cabbage – Slightly sweeter than regular cabbage, napa cabbage holds its crunch well in hot pot.
• Baby Corn – The small, tender cobs contribute a satisfying crunch and a touch of sweetness.
• Watercress – This peppery green brings a fresh, crisp texture and a herbal taste.
• Chives – The bright green colour and fresh bite of chives balance out the other ingredients.
• Bamboo Shoots
• Lotus Root
• Cauliflower
• Radish
• Broccoli
• Carrot
• Baby Bok Choy
• Snow Peas
• Shishito Peppers

When selecting vegetables for hot pot, it is recommended to have 5-6 varieties to create a diverse range of flavours and textures. These crunchy vegetables can be paired with other ingredients such as leafy greens, starchy vegetables, tofu, and various types of mushrooms.

Starchy vegetables

If you're preparing starchy vegetables ahead of time, you'll want to wash and peel them, then slice them into thin pieces.

Mushrooms

There are many different types of mushrooms that can be used in hot pot, each with its own unique characteristics. Here are some of the most popular varieties:

• Shiitake mushrooms have a rich umami flavour and a hearty, substantial texture. Remove the tough stems and slice the caps thinly before adding to the pot.
• Oyster mushrooms have a subtle sweetness and a velvety texture when cooked. Cut them into strips or slices to mimic seafood in your hot pot.
• Enoki mushrooms are small and crunchy with a very mild, delicate flavour. Keep the clusters whole and pair them with sauces for added texture.
• King trumpet mushrooms, also known as king oyster or French horn mushrooms, have thick, juicy stems and a mild sweetness. Slice them thinly across the stem to add a meaty texture to your hot pot.
• Beech mushrooms have a firm, crispy texture even when cooked. Slice the stems and caps to retain their crunchy texture, or break off pieces of the cluster to add to your dish.
• Button mushrooms are a hot pot staple with a mild, familiar flavour and a smooth, tender texture. Slice them thinly so they cook through.

When preparing mushrooms for hot pot, it is important to slice them thinly so they cook quickly and absorb more broth. Rinse the mushrooms briefly before cooking to remove any debris, then pat them dry. Add the mushrooms to the pot in small handfuls to avoid overcrowding, and adjust the cooking time depending on the variety—delicate mushrooms like enoki and beech will only need about 30 seconds.

In addition to their delicious flavour and texture, mushrooms offer several perks when used in hot pot. They cook quickly, absorb flavours, boost umami, are nutrient-dense, and provide a plant-based protein option for vegetarian and vegan diets.

Noodles

• Hand-pulled noodles or other fresh noodles
• Packaged dried noodles
• Shirataki noodles (konnyaku)
• Frozen dumplings (Wei Chuan dumplings are highly recommended)

For noodles and dumplings, simply cook them according to the instructions on the package. There are two ways to serve the noodles. You can either serve them with the hot pot broth or with hot pot dipping sauce. If you're serving them with the broth, it's best to do so at the beginning of the hot pot party because the broth can get cloudy after cooking all the ingredients. It's more common to serve the noodles in the non-spicy broth. If you're serving them with a dipping sauce, a sesame dipping sauce is a good option.

When preparing the noodles, it's best to soak them in hot water for 30 seconds and then drain them before adding them to the hot pot. This will ensure that they don't get too soggy during the cooking process.

It's important to only add a small amount of noodles to the hot pot at a time, as overcrowding the pot will cause the broth temperature to drop and the noodles to cook more slowly. Additionally, be sure to only cook the amount of noodles that you plan to eat, as leaving them in the hot broth for too long will result in overcooked, soggy noodles.

Some other tips for preparing and serving noodles in a hot pot include:

• If you're using frozen dumplings, it's best to get smaller ones as they will cook more quickly.
• If you want to add a personal touch, you can make your own noodles using recipes for hand-pulled noodles or easy homemade noodles.
• You can also experiment with different types of noodles, such as spinach noodles or rice noodles, to add variety to your hot pot.

Frequently asked questions