|Small broccoli florets||1 Cup (16 tbs)|
|Cauliflower florets||1 Cup (16 tbs) (Small Pieces)|
|Napa chinese cabbage||1 Cup (16 tbs) (2 Inch Pieces)|
|Diagonally sliced carrot||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Beef tenderloin||1 Pound, cut in half lengthwise and cut crosswise into 1/4-inch slices|
|Large shrimp||1⁄2 Pound, peeled and deveined|
|Water||2 Cup (32 tbs)|
|Canned low salt chicken broth chinese||21 Ounce (Two 10 1/2 Ounce Each Cans)|
|Barbecue sauce||1⁄4 Cup (4 tbs)|
|Remoulade sauce||1⁄4 Cup (4 tbs)|
Arrange first 7 ingredients on serving platters.
Bring water and chicken broth to a gentle boil in a fondue pot.
Pierce shrimp with skewers, and cook in broth mixture until shrimp turn pink.
Pierce vegetables and beef with skewers, and cook in broth mixture until beef and vegetables reached at desired degree of doneness.