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.