Ingredients Jump to Instructions ↓

  1. -- Recipe Extracted from Meal-Master (tm) v6.14 --

  2. Title: Chinese Fire Pot

  3. Categories: Main dish Poultry Meats L.a. times Servings: 6

  4. 1 lb Sirloin or round, boneless

  5. 1 lb Chicken breasts, boned

  6. 1 lb Fish fillets

  7. 1 lb Shrimp, med

  8. 1 lb Chinese cabbage

  9. 1/2 lb Mushrooms, fresh

  10. 1 x Lemon juice

  11. 7 oz Enoki mushrooms

  12. 3/4 lb Chinese pea pods

  13. 2 ea Green onion bunches

  14. 2 ea Spinach bunches

  15. 8 oz Water chestnut,

  16. 8 oz Bamboo shoots, draind/slicd

  17. 4 cn Chicken broth (13 3/4-oz)

  18. 1 x Sweet-and-sour sauce

  19. 1 x Soy sauce

  20. 1 x Prepared hot Chinese mustard

  21. 1/4 lb Fine egg noodles, cooked

  22. 1 x Cilantro or chives, chopped It is not necessary to use all ingredients listed here as long as you

  23. offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired.

  24. Place beef, chicken and fish in freezer and chill until firm to touch

  25. 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

  26. cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,

  27. remove and discard stems. Slice mushrooms and sprinkle with lemon juice.

  28. Cut off and discard root portion of enoki mushrooms and separate clusters

  29. as much as possible. Wash, trim ends and string pea pods. Clean green

  30. onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange

  31. beef, chicken, fish, shrimp, cabbage, fresh mushrooms, enoki mushrooms,

  32. snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots

  33. in individual rows on large platters or serving plates. Bring broth to

  34. 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,

  35. each person places whatever ingredients are desired into hot broth to

  36. poach. When cooked (this will take only a few moments), ingredients are

  37. then dipped into sweet-and-sour sauce, soy sauce or hot mustard as

  38. desired, and eaten with noodles, adding cilantro, if desired.

  39. Note: The special pot needed can be purchased at Chinese shops.

  40. Los Angeles Times Cookbook --


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