MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Fire Pot
Categories: Oriental, Beef, Poultry, Seafood, Vegetables
Yield: 8 Servings

1 lb Boneless beef sirloin
+=OR=+
1 lb Beef round
1 lb Boned chicken breasts
1 lb Fish filets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
+=OR=+
1/2 lb Cultivated mushrooms
Lemon juice
2 pk (3 1/2-oz ea)Enoki mushrooms
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
- drained, sliced
8 oz Canned bamboo shoots
- drained, sliced
4 cn (13 3/4-oz ea) Chicken broth
Sweet-and-sour sauce
Soy sauce
Hot Chinese mustard
1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped
- (opt)

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 or 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" thick and about 2" long. Cut fish into 3/4"
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 in 2" 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.

Recipe from: The Los Angeles Times, 1992

From: http://www.recipesource.com

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