Lotus Root and Seafood Hot Pot
A comforting one-pot dish with crisp lotus root, tender shrimp, mushrooms, and greens simmered in a savory broth. Perfect for a cozy weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 18g
Ingredients
- 1 medium (about 1 lb) lotus root
- ½ lb shrimp
- 8 oz mixed mushrooms
- 4 heads baby bok choy
- 4 cups chicken broth
- 2 tbsp soy sauce
- 1 inch piece ginger
- 1 tbsp vegetable oil
Instructions
- 1
Peel and slice the 1 medium lotus root into 1/4 inch rounds. Soak in water with a splash of vinegar to prevent browning, then drain.
- 2
Heat 1 tbsp vegetable oil in a large pot over medium heat. Add the 1 inch sliced ginger and cook until fragrant, about 1 minute.
- 3
Add the lotus root slices and 8 oz mixed mushrooms. Stir-fry for 3-4 minutes until slightly golden.
- 4
Pour in 4 cups chicken broth and 2 tbsp soy sauce. Bring to a boil, then reduce heat and simmer for 10 minutes until lotus root is tender but still crisp.
- 5
Add the 0.5 lb shrimp and 4 heads baby bok choy. Cook for 3-4 minutes until shrimp are pink and bok choy is wilted.
- 6
Taste and adjust seasoning with salt and pepper if needed. Serve hot.
Tools you’ll need
- large pot
- knife
- cutting board
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
