Fire Pot
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1419.54-1892.72 ml chicken broth (if using canned dilute according to instructions, quantity depends on the size of your fire or fondu)
- 0.61 ml crushed red pepper flakes (optional, more if you like)
- 453.59 g shrimp, shelled and deveined
- 907.18 g lean steak, fat removed and cut in paper thin slices
- 2 piece bean curd, 3 inches square,diced (optional)
- 1 tomatoes, diced
- 226.79 g fresh spinach, cut in bite-size pieces
- 453.59 g Chinese cabbage, cut in bite-size pieces
- 56.69 g bean thread noodles
- 709.77 ml hot water
- 88.74 ml sriracha sauce
- 133.10 ml soy sauce
- 6 green onions, chopped in 1 inch lengths
directions
- Butterfly the shrimp.
- Arrange it and the steak on a platter.
- Place the bean curd, spinach and chinese cabbage on small platters.
- Cover the bean thread noodles in 3 cups hot water and let soak for 15 minutes.
- Drain thoroughly and arrange on a platter.
- Alternatively you can give everyone a bowl of rice.
- Mix sha cha sauce and soy sauce and pour evenly into six small bowls (one for each person).
- Bring chicken broth to a boil, add crushed red peppers, green onion and tomato.
- Cook briefly until boiling and transfer to a fire pot or a fondue pot in the serving location.
- Heat until boiling again, then reduce to a medium simmer.
- Place all the platters around the fire pot or fondue.
- Each person cooks their meat, shrimp, veggies, etc by using a fondue fork or chopsticks and cooking in the simmering broth until done.
- They then dip the items into their bowl of sauce and enjoy.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
_Pixie_
Canada
I'm a retired IT professional who enjoys cooking and trying new recipes...