Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chinese Fire Pot

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

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

Ingredients

Amount Measure Ingredient Features
453.6 g beef, sirloin steak
boneless
Camera
453.6 g chicken breasts
Camera
453.6 g fish fillets
Camera
453.6 g shrimp
medium
Camera
453.6 g napa (Chinese) cabbage
Camera
226.8 g mushrooms
Camera
2 packages enoki mushrooms
* Camera
340.2 g snow pea pods
* Camera
2 bunch scallions, spring or green onions
* Camera
2 bunch spinach
Camera
231.2 ml/g water chestnuts
canned
Camera
231.2 ml/g bamboo shoots
sliced
Camera
4 cans chicken broth
* Camera
113.4 g egg noodles
cooked
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 51317% 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?
 

Email this recipe