So good, so fast and so good for you

When Steve and I plan our round the world voyage we hope to take one day in our sailboat, I always say we will have to begin the journey on the Pacific.

It's not that I think that would be an easier trip and  not that I think it would be a more beautiful place to travel (that would be a false on the first and a true on the second), but that the food on an Eastern voyage would be more to my liking.

I love the yin and yang of Asian cooking: flavors balance one another out. There is savory for the bitter, sweet for the hot....everything in moderation and everything in the right mix.

Hot pots are great, simple meals tht can be pulled together quickly, but which are just brimming over with good-for-you veggies an herbs...you probably won't fnd too many recipes that re as good for you as a hot pot.
Give this one a try. You'll love the combination of flavors and the great taste of this one. Plus, it tastes so fast, you'll be enjoying this in no time.

Vegetarian Hot Pot

5 1/4 cups of vegetable broth

4 slices of fresh peeled ginger
2 cloves of garlic, peeled and crushed
2 teaspoons of oil
1 3/4 cups of shiitake mushrooms, stemmed, wiped clean and sliced
1/4 teaspoon of  crushed red pepper, or to taste
1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces of rice sticks
1 block of firm tofu, drained, patted dry and cut into 1/2-inch cubes
2 large carrots, grated
5 teaspoons of  rice vinegar
2 teaspoons of soy sauce
1 teaspoon of sesame oil
1/4 cups of scallions, chopped (for garnish)
Combine the broth, the ginger and the garlic in a Dutch oven and bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
At the same time, heat the oil in a skillet over medium-high heat.
Add the mushrooms and the crushed red pepper. Cook, stirring often, until tender. Add bok choy stems; cook, stirring often, until tender.
Add the mushroom mixture to the broth. Add the noodles, reduce the heat to medium-low and simmer for 3 minutes.
Add the bok choy greens and the tofu.
Simmer until heated through and stir in the carrots, the vinegar to taste, the soy sauce and the sesame oil. Serve garnished with scallions.

Vegan.