Title: CHINESE FIRE POT
Categories: Chinese
Yield: 8 servings

1 lb Boneless beef sirloin
-=OR=- beef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
-=OR=- Cultivated 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)

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, 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.

(C) 1992 The Los Angeles Times

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