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Fondue Oriental

Tummy.Tucker's picture
Ingredients
  Beef bouillon 1 Quart
  Soy sauce 1 Cup (16 tbs)
  Vinegar 3 Tablespoon
  Hot red pepper sauce 1⁄4 Teaspoon
  Powdered ginger 1⁄8 Teaspoon
  Beef fillet 1 Pound, cut in paper-thin slices
  Fish fillets 1 Pound, cut in thin strips
  Chicken breast 1 Pound, boned, sliced paper-thin
  Carrots 12 Ounce, thinly sliced (about 1 1/2 cups)
  French cut green beans 12 Ounce (about 1 1/2 cups)
  Frozen asparagus 20 Ounce, thawed to room temperature (2 packages, about 10 ounces each)
  Celery heads 6
  Large mushrooms 1⁄2 Pound, sliced
Directions

MAKING
1) In a saucepan, mix together beef bouillon, soy, vinegar, pepper sauce and ginger, and bring to a boil.
2) Pour the soy sauce mixture into chafing dish or electric frying pan and adjust to boiling point.
3) Spoon about 3 tablespoons of soy sauce mixture into 6 small saucers.
4) In a serving platter arrange beef, fish and chicken attractively.
5) In another platter place the vegetables.

SERVING
6) Using long handled fondue fork, each guest cooks his portion of meat, fish or vegetable, 1 slice at a time, by dipping it in the boiling soy mixture for about 3 minutes.
7) Then dips the slice in his or her portion of sauce in saucer.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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