*  Exported from  MasterCook  *
 
                              CHINESE FIRE POT
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Boneless beef sirloin
                         -ÿÿbeef round
    1       lb           Boned chicken breasts
    1       lb           Fish fillets
    1       lb           Medium shrimp
    1       lb           Chinese cabbage
      1/2   lb           Fresh forest mushrooms
                         -ÿÿCultivated 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.
   
   (C) 1992 The Los Angeles Times
  
 
 
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