Recipe for... Chinese Fire Pot


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chinese Fire Pot This recipe is rated : 0 Recipe Ingredients 1 lb Boneless beef sirloin 1 lb Boned chicken breasts 1 lb Fish fillets 1 lb Medium shrimp 1 lb Chinese cabbage 1/2 lb Fresh forest mushrooms Lemon juice 2 pk Enoki mushrooms -(3 1/2-oz packages) 3/4 lb Chinese pea pods 2 bn Green onions 2 bn Spinach 8 oz Canned water chestnuts - drained and sliced 8 oz Canned bamboo shoots - drained and sliced 4 cn Chicken broth -(13 3/4-oz cans) Sweet-and-sour sauce Soy sauce Prepared hot Chinese mustard 1/4 lb Fine egg noodles; cooked Cilantro or chives; chopped - (optional) Cooking Procedures Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-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.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: ombine either syrup, molasses, or corn syrup with the vinegar and butter, and boil until it becomes brittle when dropped in cold water. Remove from the fire, add peppermint to taste, and pour on a greased platter to cool. Pull as soon as it is cool enough to handle. 165 CANDY CONSERVATION RECIPES QUICK MOLASSES CANDY 1 cup brown sugar. 1 tsp. vinegar. 1 cup molasses. 1/2 cup chopped peanuts. 1/2 tsp. butter substitute. Boil sugar, molasses, butter substitute and vinegar together
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