------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Chinese Fire Pot
 Categories: Main dish Poultry Meats L.a. times  
   Servings:  6
 
       1 lb Sirloin or round, boneless          1 lb Chicken breasts, boned 
       1 lb Fish fillets                        1 lb Shrimp, med 
       1 lb Chinese cabbage                   1/2 lb Mushrooms, fresh 
       1 x  Lemon juice                         7 oz Enoki mushrooms 
     3/4 lb Chinese pea pods                    2 ea Green onion bunches 
 	    2 ea Spinach bunches		     8 oz Water chestnut,
      draind/slicd 
       8 oz Bamboo shoots, draind/slicd         4 cn Chicken broth (13 3/4-oz) 
       1 x  Sweet-and-sour sauce                1 x  Soy sauce 
       1 x  Prepared hot Chinese mustard      1/4 lb Fine egg noodles, cooked 
       1 x  Cilantro or chives, chopped   
  
        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, fresh 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.
        Los Angeles Times Cookbook
  
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