Chinese Seafood Hot Pot
INGREDIENTS
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10 cups rich seafood or chicken stock*
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1 tablespoon ginger, minced
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1 tablespoon garlic, minced
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6 green onions, chopped finely
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4 ounces dried bean thread noodles, soaked and cut into bite-size pieces
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1 pound leafy greens, such as spinach/bok choy/ Napa cabbage, chopped into bite-size pieces
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8 sea scallops, sliced
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4 small squid, cut into rings
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1 (16 ounce) package soft tofu, drained and cut into 1-inch cubes
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12 shrimp, peeled, deveined and butterflied
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8 shucked oysters
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Garlic Mustard, recipe follows
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Ginger Soy Sauce, recipe follows
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3 tablespoons garlic, minced
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2 tablespoons sugar
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1/4 cup water
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3/4 cup dried mustard powder
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2 tablespoons sesame oil
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3/4 teaspoon cooking oil
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2/3 cup rice wine vinegar
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1/4 cup ginger, minced
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2 tablespoons honey
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1 teaspoon sesame oil
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3/4 cup soy sauce
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