|Sirloin steak/Flank steak||1 Pound, sliced (sliced paper thin across the grain on the diagonal)|
|Chicken breasts||2 , skinned, boned and sliced thin across the grain|
|Red snapper fillet/Sole / haddock||1⁄2 Pound, thinly sliced|
|Chicken livers||1⁄2 Pound, sliced|
|Small spinach leaves||1⁄2 Pound, washed and trimmed of stems|
|Mushrooms||3⁄4 Pound, wiped and quartered|
|Cubed tofu/Peeled and cubed eggplant||2 Cup (32 tbs) (bean curd)|
|Frozen snow pea pods/Frozen italian style beans||10 Ounce, thawed (1 package)|
|Cherry tomatoes||2 Cup (32 tbs)|
|Scallions||1 Bunch (100 gm), trimmed and cut into 2 inch lengths|
|Chicken broth||1 Cup (16 tbs) (or stock)|
|Pungent sweet and sour sauce||1⁄4 Teaspoon (adjust quantity as needed)|
|Ginger soy sauce||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Hot cooked rice||2 Cup (32 tbs)|
Prepare the foods as indicated in the ingredient list.
This may be done several hours before serving time.
The sauces should be prepared well in advance so that the flavors blend well.
Keep food and sauces covered and refrigerated.
Shortly before serving time arrange meat, chicken, fish, chicken livers, and vegetables in small dishes or on plates.
Set out the sauces and provide the guests with chopsticks or long-handled forks.If using the Mongolian cooker, place 6 to 8 charcoal briquettes in the bottom section of the cooker, add charcoal starter, and light.
On the range, heat enough chicken broth with the ginger added to fill the Mongolian cooker 2/3 full.
Pour into cooker when hot.
Cover and continue to heat until broth is just bubbling.
Or, fill the electric wok 2/3 full with chicken broth.
Cover and bring to boiling point.
Adjust heat until broth is just bubbling.
Each guest spoons some of each sauce onto his plate, then picks up desired foods with chopsticks or fork, and lowers them into broth to cook.
When food is cooked, he lifts it out with a wire ladle and dips each piece into one of the sauces.
Do not try to cook too much food in the broth at one time, as the broth must always be bubbling slightly.
Serve with fluftly hot rice.
Add noodles to the remaining broth and, when they are done, ladle the soup into soup bowls for each guest.