Fire Pot
- Reviews 1
Ready In: 30 mins
Serves: 6
Ingredients
- 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 tomatoes, 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
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.
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