• Nat Canned Food Month - 2

    From Dave Drum@1:3634/12 to All on Wednesday, February 15, 2023 14:05:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chinese Fire Pot
    Categories: Oriental, Beef, Poultry, Seafood, Vegetables
    Yield: 8 Servings

    1 lb Boneless beef sirloin
    +=OR=+
    1 lb Beef round
    1 lb Boned chicken breasts
    1 lb Fish filets
    1 lb Medium shrimp
    1 lb Chinese cabbage
    1/2 lb Fresh forest mushrooms
    +=OR=+
    1/2 lb Cultivated mushrooms
    Lemon juice
    2 pk (3 1/2-oz ea)Enoki mushrooms
    3/4 lb Chinese pea pods
    2 bn Green onions
    2 bn Spinach
    8 oz Canned water chestnuts
    - drained, sliced
    8 oz Canned bamboo shoots
    - drained, sliced
    4 cn (13 3/4-oz ea) Chicken broth
    Sweet-and-sour sauce
    Soy sauce
    Hot Chinese mustard
    1/4 lb Fine egg noodles; cooked
    Cilantro or chives; chopped
    - (opt)

    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 or 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" thick and about 2" long. Cut fish into 3/4"
    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 in 2" 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.

    Recipe from: The Los Angeles Times, 1992

    From: http://www.recipesource.com

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