Subj : 2/5 Nat Chopsticks Day 1
To   : All
From : Dave Drum
Date : Sun Feb 05 2023 05:59:01

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Fire Pot
 Categories: Oriental, Beef, Poultry, Seafood, Vegetables
      Yield: 8 Servings
 
      1 lb Boneless beef sirloin
           +=OR=+
      1 lb Beef round
      1 lb Boned chicken breasts
      1 lb Fish filets
      1 lb Medium shrimp
      1 lb Chinese cabbage
    1/2 lb Fresh forest mushrooms
           +=OR=+
    1/2 lb Cultivated mushrooms
           Lemon juice
      2 pk (3 1/2-oz ea)Enoki mushrooms
    3/4 lb Chinese pea pods
      2 bn Green onions
      2 bn Spinach
      8 oz Canned water chestnuts
           - drained, sliced
      8 oz Canned bamboo shoots
           - drained, sliced
      4 cn (13 3/4-oz ea) Chicken broth
           Sweet-and-sour sauce
           Soy sauce
           Hot Chinese mustard
    1/4 lb Fine egg noodles; cooked
           Cilantro or chives; chopped
           - (opt)
 
  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 or 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" thick and about 2" long. Cut fish into 3/4"
  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 in 2" 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.
  
  Recipe from: The Los Angeles Times, 1992
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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