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Chinese Fire Pot Recipe

Printable Version of Recipe

Serving Size: 8


Amount  Measure    Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Boneless beef sirloin beef round
   1       lb           Boned chicken breasts
   1       lb           Fish fillets
   1       lb           Medium shrimp
   1       lb           Chinese cabbage
     1/2   lb           Fresh forest mushrooms Cultivated mushrooms
                          Lemon juice
   2       pk           Enoki mushrooms (3 1/2-oz packages)
     3/4   lb           Chinese pea pods
   2       bn           Green onions
   2       bn           Spinach
   8       oz           Canned water chestnuts drained and sliced
   8       oz           Canned bamboo shoots drained and sliced
   4       cn           Chicken broth (13 3/4-oz cans)
                          Sweet-and-sour sauce
                          Soy sauce
                          Prepared hot Chinese mustard
     1/4   lb           Fine egg noodles -- cooked
                          Cilantro or chives -- chopped (optional)

  It is not necessary to use all ingredients listed here as long as you offer
  an interesting blend of meats, fish and vegetables. Other meats and
  vegetables can be substituted, if desired.
  Place beef, chicken and fish in freezer and chill until firm to touch but
  not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2
  inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
  cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
  remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
  Cut off and discard root portion of enoki mushrooms and separate clusters
  as much as possible. Wash, trim ends and string pea pods. Clean green
  onions and cut in halves lengthwise, including green portion. Cut into
  2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
  beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,
  snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
  in individual rows on large platters or serving plates. Bring broth to
  boil. Place heating unit under Chinese hot pot and pour boiling broth into
  hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each
  person places whatever ingredients are desired into hot broth to poach.
  When cooked (this will take only a few moments), ingredients are then
  dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and
  eaten with noodles, adding cilantro, if desired.
  Note: The special pot needed can be purchased at Chinese shops.

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