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Dairy Free

Pancetta & Shimeji Mushroom Hot Pot

with Yu Choy & Spinach

Cooking time

30 minutes

Servings

2/4

Calories

660 /serving

Get your chopsticks out for this heartwarming hot pot! The dish is thought to have originated in Eastern China hundreds of years ago; since then it has become common in many Asian countries to prepare a flavourful broth in a communal pot and throw in as many different items as you like. Although there are now myriad ways to prepare a hot pot, that list of ingredients should definitely include mushrooms! We serve up not one but two kinds tonight: Originating in East Asia, nutty and earthy shimeji mushrooms provide a ton of texture and flavour, while the shiitake mushrooms provide an extra hit of umami flavour. We also incorporate yu choy, baby spinach and pancetta for extra savoury goodness and Calrose rice for substance. The best part about having a bowl of our hot pot for dinner? In our version you don’t have to share!

We will send you:

  • 85g Pancetta
  • 60g Baby spinach
  • 20g Ginger
  • 2 Garlic cloves
  • 2 Scallions
  • 225g Yu choy
  • 150g Shimeji mushrooms
  • 30ml Rice vinegar
  • 7g Dried shiitake mushrooms
  • 30ml Sweet soy sauce
  • 157g Calrose rice
  • 12.5g Korean spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)

You will need:

Small pot (or kettle)
Medium pot
Medium pan
Oil
Salt & pepper
Peeler
Total Fat
25 g
Saturated Fat
6 g
Sodium
2580 mg
Total Carb
86 g
Sugars
8 g
Protein
22 g
Fibre
11 g
Preparation
a picture
Mise en place
In a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). Combine the dried shiitake mushrooms with the boiling water; let stand for at least 10 minutes. Trim off and discard the bottom of the shimeji mushrooms; separate the mushrooms. Cut off and discard the bottom inch of the yu choy stems; roughly chop the leaves and stems. Peel the ginger; mince the garlic and ginger, then combine in a bowl. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
a picture
Cook the pancetta
In a medium pot, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 5 to 6 minutes, until golden brown and crispy. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
a picture
Start the hot pot
In the same pot, heat a drizzle of oil on medium-high. Add ½ the ginger-garlic mixture and ½ the white scallion bottoms. Cook, scraping the drippings from the bottom of the pan, 30 s to 1 min, until fragrant. Add the rice and toast, 1 to 2 min, until fragrant; season with ½ the spice blend (or as much as you’d like) and S&P. Add the sweet soy sauce, shiitakes with their liquid and 2 cups water (double for 4 portions); season with S&P to taste. Bring to a boil; reduce to a simmer. Cook, stirring occasionally, 18 to 20 min, until reduced. Add ½ cup of water (double for 4 portions); cover and cook, stirring occasionally, 4 to 6 min, until the rice is tender.
a picture
Cook the shimeji mushrooms
While the rice cooks, in a medium pan, heat a drizzle of oil on medium-high. Add the remaining garlic-ginger mixture and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the shimeji mushrooms and cook, stirring occasionally, 2 to 3 minutes, until lightly browned; season with as much of the remaining spice blend as you'd like and S&P. Transfer to a bowl and set aside.
a picture
Cook the yu choy & spinach
In the same pan, heat a drizzle of oil on medium-high. Add the yu choy and spinach. Cook, stirring frequently, 1 to 2 minutes, until wilted.
a picture
Plate your dish
To the pot of rice, add the rice vinegar. Stir thoroughly to combine. Divide the finished hot pot between your plates. Top with the cooked yu choy-spinach mixture, shimeji mushrooms and pancetta. Garnish with the green tops of the scallions. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.