Try this Chinese Fire Pot recipe, or contribute your own.

Still searching for what to cook ?

Name: Chinese Fire Pot
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Chinese
Ingredients: 1 lb Sirloin or round, boneless; 4 cn Chicken broth (13 3/4-oz); 1/4 lb Fine egg noodles, cooked; 1 lb Chinese cabbage; 2 Spinach bunches; 1 lb Shrimp, med; Prepared hot Chinese mustard; Cilantro or chives, chopped; 1/2 lb Mushrooms, fresh; 8 oz Bamboo shoots, draind/slicd; 1 lb Fish fillets; 3/4 lb Chinese pea pods; 8 oz Water chestnut, draind/slicd; Lemon juice; Sweet-and-sour sauce; Soy sauce; 1 lb Chicken breasts, boned; 2 Green onion bunches; 7 oz Enoki mushrooms

Find the most delicious recipes here

INGREDIENTS

1 lb Sirloin or round, boneless
4 cn Chicken broth (13 3/4-oz)
1/4 lb Fine egg noodles, cooked
1 lb Chinese cabbage
2 Spinach bunches
1 lb Shrimp, med
Prepared hot Chinese mustard
Cilantro or chives, chopped
1/2 lb Mushrooms, fresh
8 oz Bamboo shoots, draind/slicd
1 lb Fish fillets
3/4 lb Chinese pea pods
8 oz Water chestnut, draind/slicd
Lemon juice
Sweet-and-sour sauce
Soy sauce
1 lb Chicken breasts, boned
2 Green onion bunches
7 oz Enoki mushrooms

Servings

INSTRUCTIONS

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 and 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-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, fresh 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. Los Angeles Times Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

NOTES

Alert editor

Chinese Fire Pot

1 lb Sirloin or round, boneless
4 cn Chicken broth (13 3/4-oz)
1/4 lb Fine egg noodles, cooked
1 lb Chinese cabbage
2 Spinach bunches
1 lb Shrimp, med
 Prepared hot Chinese mustard
 Cilantro or chives, chopped
1/2 lb Mushrooms, fresh
8 oz Bamboo shoots, draind/slicd
1 lb Fish fillets
3/4 lb Chinese pea pods
8 oz Water chestnut, draind/slicd
 Lemon juice
 Sweet-and-sour sauce
 Soy sauce
1 lb Chicken breasts, boned
2 Green onion bunches
7 oz Enoki mushrooms

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 and  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-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, fresh 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.       Los Angeles Times Cookbook    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (603g)
Recipe Makes: 6 Servings

Calories: 236
Calories from Fat: 51 (22%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.9g
Cholesterol 88.1mg		27 %
Sodium 145.5mg		5 %
Potassium 1029.3mg		27 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 6.4g
Protein 35.5g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 236

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe