- 1 large white radish
- 1 package Chinese Big White Vegetable (Bok Choy)
- 8 oz. Fried Tofu (puffed)
- 1 lb. vegetarian fish balls
- 1 lb carrots
- 1 package Chinese Green Vegetables (or your choice)
- 1 package frozen taros
- 1 lb Rice Noodle
- Unprocessed Sesame Oil (dark color)
- Vegetarian Barbecue Sauce
- Sea salt
Yield: 4 – 6 servings
- Rinse Chinese Bok Choy Vegetables under running water and then soak in water with 1 TBS of sea salt for 10 minutes. Then rinse it thoroughly again under the running water. Cut into big pieces.
- Repeat same procedure as # 1 with Chinese Green Vegetables.
- Soak dry rice noodle in boiled water until it becomes soft. (approximately 15 minutes)
- While soaking the vegetables and rice noodle, peel white radish. Rinse it, and then cut into approximately 2-inch long, 1-inch wide, and 1/2-inch thick pieces.
- Put white radish, fried tofu, ½ gallon of purified water and a dash of sea salt in a hot pot (skillet). Use high heat to bring contents to a boil.
- While waiting for # 5 to boil, peel carrots. Rinse them, and then cut into approximately 1-inch long segments.
- When # 5 has boiled, put in Chinese Bok Choy Vegetables.
- When # 7 has boiled, put in the rest of ingredients: carrots, taros, vegetarian fish balls, Chinese Green Vegetables, and rice noodles.
- In individual bowls, put 1 TBS of Tamari, 1 tsp of Vegetarian Barbecue Sauce, and a few drops of sesame oil.
- When # 8. has boiled, dish the contents into individual bowls and enjoy!
- Add more water, and more ingredients from #8 periodically when more supplies are needed in the hot pot.
This is a low-calorie, fresh, nutritious, and delicious meal usually served on Chinese New Year’s Eve or a cold winter evening. This is an example of yeast-free nutritious meal. For meat eaters, you may add meat slices of your choice. You can get the all the ingredients at a Chinese or Asian grocery store.