---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE FIRE POT
  Categories: Chinese
       Yield: 8 servings
  
       1 lb Boneless beef sirloin
            -=OR=- 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
            -=OR=- 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.
   
   (C) 1992 The Los Angeles Times
  
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