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.
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