Easy Chinese Hot Pot

Ingredients (19)

• FOR THE HOT POT:
• 1/2 tablespoon sesame seed oil
• 1 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 8 cups (2-32 ounce containers) Kitchen Basics® Unsalted Chicken Stock
• 2 tablespoons low sodium soy sauce
• 1 tablespoon light brown sugar
• 3 tablespoons Thai Kitchen® Red Curry Paste
• 1 teaspoon McCormick® Ground Ginger
• 1 teaspoon McCormick® Ground Turmeric
• salt and fresh ground pepper, to taste
• DIPPERS:
• 3 boneless, skinless chicken breasts, thinly sliced
• 14 ounces firm tofu, cubed
• 8 ounces green beans, trimmed and cut into 2-inch pieces
• 1 large red bell pepper, sliced
• 3 cups Chinese cabbage leaves, sliced 1-inch thick
• 1 bunch swiss chard, trimmed and sliced into 2-inch wide ribbons
• 8 ounces Chinese-style (lo mein) noodles, cooked