Recipe - Chinese Fire Pot

1 pound Sirloin or round, boneless
1 pound Fish fillets
1 pound Chinese cabbage
Lemon juice
Three fourths pound Chinese pea pods
2 Spinach bunches
8 ounce Bamboo shoots, draind/slicd
Sweetandsour sauce
Prepared hot Chinese mustard
Cilantro or chives, chopped
1 pound Chicken breasts, boned
1 pound Shrimp, med
One half pound Mushrooms, fresh
7 ounce Enoki mushrooms
2 Green onion bunches
8 ounce Water chestnut, draind/slicd
4 cn Chicken broth (13 3/4oz)
Soy sauce
One fourth pound Fine egg noodles, cooked

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 and
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 1/4inch thick and about
2 inches long. Cut fish into 3/4inch cubes. Shell and devein shrimp. Chop
cabbage into bitesize 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 into
2inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, fresh 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
hotpot 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 sweetandsour 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.
Los Angeles Times Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip