FIFTEEN MINUTE FIRE POT
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the pot to boil with the water, salt and sliced ginger, covered with a lid. Arrange beef slices at the side of 4 individual plates. Pat scallops dry, discard crescent-shaped membrane and add to the plates. Cut bean curd in large cubes and add also to the plates. Discard stems from spinach and pile on plates. If using watercress, rinse the bunches, shake dry and twist off the stems. Pile leaves on the plates. Trim bok choy, cut in 1 inch slices and pile also on the plates. Trim and add the scallions. Chop the coriander and put in a small bowl to be added to the firepot with the rice noodles.
- For the sauce: stir together the sesame paste, soy sauce, chili paste and vinegar and adjust proportions to your taste. Put in 4 individual bowls. Transfer the pot to the table burner. Set plates of meat and vegetables at each place, with chopsticks and a bowl of sauce.
- Towards the end of the meal, add rice noodles and coriander to the pot and simmer 1 minute until just tender. If your firepot loses too much heat during the meal, add all the remaining ingredients and return the pot to the stove to finish cooking.
CHINESE FIRE POT WITH FISH BALLS
This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry!
Provided by Ming Tsai
Categories main-dish
Time 1h5m
Yield 8 to 12 servings
Number Of Ingredients 31
Steps:
- For the table, jars/small bottles of the following to make your own dipping sauce:
- Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.
- Fish Balls:
- In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.
FIRE POT
Everyone cooks their own shrimp, steak and veggies at the table then dip in sauce. The cook time does not reflect how long it would take to cook and eat at the table. If desired additional sauces or different veggies can be provided for variety, use your imagination...
Provided by _Pixie_
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
MONGOLIAN FIRE POT
Fun, fun, fun!!!! My husband and I did this fire pot for our last dinner party. Everyone loved it and the dinner went on for a long time with lots of laughs and conversation. We also served an assortment of wines. You can serve any meat, seafood or vegetables you wish. Fried rice and Kim Chee are great accompaniments. I would plan 4 people to a pot. We used two pots for our party. This is so much nicer than the messy oil fondues. Cooking time depends on how long you want your party to go on!! LOL
Provided by ugogirl
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
- Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
- Your guests spear and cook their food with fondue forks.
- Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
- We also provided chopsticks for eating with.
- Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
- If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.
- End the meal with fortune cookies and green tea ice cream.
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