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Chinese Fondue

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  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.

Recipe Summary

Main Dish

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