|2 servings||calories per servings 495||protein serving 23 g||carbs per serving 58 g||total fat per serving 19 g|
A traditional hot pot is a stew that is often cooked at table, as meats and vegetables are dropped into a simmering liquid. Our version streamlines the process for the stovetop. Cold weather calls out for a dish like this hot pot!
This Seasonal Menu will be available through late March.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||2 g|
Prepare your mise en place: Cut greens into large bite-size pieces. Peel and mince garlic. Peel ginger and mince; measure out 1 tablespoon. Cut potato into 1/2-inch cubes.
Place a large sauté pan or wok over high heat. Add 2 teaspoons cooking oil. When the oil is shimmering, add greens. Cook, stirring, 2 minutes. Add half of the garlic and half of the ginger, and cook while stirring 1 minute more. Transfer bok choy mixture to a bowl or plate, and set aside.
Wipe the pan clean, and place over medium-high heat. Add remaining 1 teaspoon cooking oil, then add the beef in an even layer. Sprinkle with 1/4 teaspoon kosher salt, and cook until browned on the first side, about 2 minutes.
Turn the meat, and add remaining garlic, remaining ginger, sesame oil and cornstarch. Cook, stirring, 1 minute. Add cooking wine, and stir to combine.
Reduce heat to medium-low. Add potato, water and You Saucy Thing sauce. Stir. Bring to a boil, then reduce heat to low, cover and simmer 10 minutes, stirring occasionally.
Uncover and cook until the potatoes are tender and the sauce is thickened, about 6 minutes. Return greens to pan to rewarm.
Divide between 2 bowls, and sprinkle with sesame seeds. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...