Turkey Hot Pot

• 2 oz bean threads (cellophane noodles or long rice)
• Turkey Meatballs (recipe follows)
• 2 medium-size carrots, cut diagonally into 1/8-inch slices
• 6 green onions (including tops), cut into 2-inch lengths
• 8 fresh shiitake or oyster mushrooms cut in half if large
• 6 leaves napa cabbage, cut into 2-inch squares
• 4 c regular-strength chicken broth
• 2 c water
• 2 tsp soy sauce

Directions:

In a 4- to 5-quart pan, combine broth, water, and soy sauce. Bring to a boil over high heat. Add meatballs, all at once.

Return broth to a boil; reduce heat and simmer for 5 mins. Skim and discard any foam or small particles that rise to surface.

Drain bean threads, discarding liquid.

Without stirring, add to broth, in sequence, carrots, onions, mushrooms, cabbage, and bean threads, allowing broth to return to a simmer after each addition. (Try to keep each ingredient in its own area of pan for easier serving.)

Cover and simmer until vegetables are just tender when pierced (about 1 min).

Distribute ingredients evenly among individual bowls, then ladle broth over.

Turkey Meatballs:

In a medium-size bowl, lightly mix 1 lb ground turkey, 1 tsp grated fresh ginger, 1 tblsp cornstarch, 1 tblsp sake or dry sherry, and 1/2 tsp salt.

Add 1 egg, lightly beaten, and stir until blended.

Shape into 1-1/2inch balls.

Makes 4 servings.