Fire Pot

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 -8 cups chicken broth (if using canned dilute according to instructions, quantity depends on the size of your fire or fondu)
• 1/8 teaspoon crushed red pepper flakes (optional, more if you like)
• 1 lb shrimp, shelled and deveined
• 2 lbs lean steak, fat removed and cut in paper thin slices
• 2 pieces bean curd, 3 inches square,diced (optional)
• 1 tomato, diced
• 1/2 lb fresh spinach, cut in bite-size pieces
• 1 lb chinese cabbage, cut in bite-size pieces
• 2 ounces bean thread noodles
• 3 cups hot water
• 6 tablespoons sriracha sauce
• 9 tablespoons soy sauce
• 6 green onions, chopped in 1 inch lengths

Recipe

• 1 butterfly the shrimp.
• 2 arrange it and the steak on a platter.
• 3 place the bean curd, spinach and chinese cabbage on small platters.
• 4 cover the bean thread noodles in 3 cups hot water and let soak for 15 minutes.
• 5 drain thoroughly and arrange on a platter.
• 6 alternatively you can give everyone a bowl of rice.
• 7 mix sha cha sauce and soy sauce and pour evenly into six small bowls (one for each person).
• 8 bring chicken broth to a boil, add crushed red peppers, green onion and tomato.
• 9 cook briefly until boiling and transfer to a fire pot or a fondue pot in the serving location.
• 10 heat until boiling again, then reduce to a medium simmer.
• 11 place all the platters around the fire pot or fondue.
• 12 each person cooks their meat, shrimp, veggies, etc by using a fondue fork or chopsticks and cooking in the simmering broth until done.
• 13 they then dip the items into their bowl of sauce and enjoy.