Hot Pot at Home

We needed veggies. Lots of veggies. I think I shall dub this photo "Plate O' Plenty."


I love my giant green plate (it's over two feet wide in diameter--I guess it's really a platter), and I hardly ever get to use it. But this week, we're going to use it every day because we are on a hot pot kick. I cleaned, towel-dried, and cut up a ton of vegetables today and stacked them in plastic containers in the refrigerator. We have napa cabbage, tong hau, baby pea shoots, watercress, chinese okra (more like a squash), kabocha, white corn, carrots, beech mushrooms, fresh shitake mushrooms, sliced lamb, sliced pork, silken tofu, fried tofu, deep fried tofu, and a fish ball variety pack. Today we also had oysters and clams, but obviously we're not going to have that every day because they need to be fresh. It's going to be a fun week eating our way through all that rabbit food. It's like stone soup--every day's a little different.

In anticipation of our week-long hot pot festival, we sprang for ponzu sauce and Japanese sesame-peanut hot pot sauce. Usually I like my Chinese hot pot blend, but we needed to mix it up a little.