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Chinese Fire Pot

 

50

Yield

8

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound beef, sirloin steak
boneless
1 pound chicken breasts
1 pound fish fillets
1 pound shrimp
medium
1 pound napa (Chinese) cabbage
½ pound mushrooms
2 packages enoki mushrooms
*
¾ pound snow pea pods
*
2 bunch scallions, spring or green onions
*
2 bunch spinach
8 ounces water chestnuts
canned
8 ounces bamboo shoots
sliced
4 cans chicken broth
*
¼ pound egg noodles
cooked

Directions

Place beef, chicken and fish in freezer and chill until firm to touch but not frozen.

Slice beef and chicken in strips ¼ inch thick and about 2 inches long.

Cut fish into ¾ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 51317% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 545mg 23%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 14%
Sugars g
Protein 141g
Vitamin A 215% Vitamin C 103%
Calcium 21% Iron 43%
* based on a 2,000 calorie diet How is this calculated?

 

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