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Ingredientes
- 1 lb Boneless beef sirloin, =Or possibly=- 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 possibly=- Cultivated mus Lemon juice
- 2 pkt Enoki mushrooms, (3 1/2-ounce pkgs.)
- 3/4 lb Chinese pea pods
- 2 bn Green onions
- 2 bn Spinach
- 8 ounce Canned water chestnuts, liquid removed and sliced
- 8 ounce Canned bamboo shoots, liquid removed and sliced
- 4 can Chicken broth, (13 3/4-ounce cans) Sweet-and-sour sauce Soy sauce Prepared warm Chinese mustard
- 1/4 lb Fine egg noodles, cooked Cilantro or possibly chives, minced (optional)
Direcciones
- 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 you like.
- Place beef, chicken and fish in freezer and refrigeratetill hard to touch but
- not frzn. 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 throw away stems. Slice mushrooms and sprinkle with lemon juice.
- Cut off and throw away 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 throw away 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 possibly serving plates. Bring broth to boil. Place heating unit under Chinese warm pot and pour boiling broth into
- warm-pot bowl. Using Chinese wire ladle and chopsticks or possibly fondue forks, each person places whatever ingredients are desired into warm broth to poach.
- When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or possibly warm mustard as desired, and eaten with noodles, adding cilantro, if you like.
- Note: The special pot needed can be purchased at Chinese shops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 633g | |
| Recipe makes 8 servings | |
| Calories 472 | |
| Calories from Fat 136 | 29% |
| Total Fat 15.12g | 19% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.06g | |
| Cholesterol 189mg | 63% |
| Sodium 629mg | 26% |
| Potassium 1508mg | 43% |
| Total Carbs 31.07g | 8% |
| Dietary Fiber 4.8g | 16% |
| Sugars 2.84g | 2% |
| Protein 51.62g | 83% |
