Thin slices of meat and vegetables dipped in a communal pot of slowly simmering broth.
Also known as a «Mongolian Firepot», this meal consists of two steps: first the fondue, then the soup. Apparently eating the soup at the end, rather than at the beginning as we do in the Western world, helps the digestion. There are no hard and fast rules for this meal, other than preparing a rather bland broth at the beginning (it will concentrate and get richer with time) and serving the meat and vegetables with a rather seasoned sauce: the one proposed here is the traditional sauce for «Shabu-Shabu» (which is the Japanese for Chinese fondue).
2/3 | Napa cabbage | 600 g | |
4 | zucchini | 500 g | |
2 | leeks | 600 g | |
3 1/2 cups | soybean sprouts | 240 g | |
28 | button (white) mushrooms | 400 g | |
400 g | beef for Chinese fondue | ||
3 tbsp | lemon juice, freshly squeezed | 1 lemon | |
1/4 cup | soy sauce | 65 mL | |
1/4 cup | sesame seeds | 45 g | |
1 1/2 cup | water, approximately | 375 mL | |
3 cups | beef broth, approximately | 750 mL | |
1 | eggs size large [optional] |
A fondue pot and a burner are needed for this recipe. Each guest should have a dipping fork (colour-coded if possible) and a small plate or bowl for the cooked food.
per 1 serving (840 g)
Amount % Daily Value |
Calories 420 |
Fat 17 g 26 % |
Saturated
4.1 g
21 % |
Cholesterol 60 mg |
Sodium 1150 mg 48 % |
Carbohydrate 32 g 11 % |
Fibre 8 g 31 % |
Sugars 9 g |
Net Carbs 24 g |
Protein 43 g |
Vitamin A 50 % |
Vitamin C 138 % |
Calcium 24 % |
Iron 55 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 4 ½ |
Meat and Alternatives | 3 |
Fats | 1 |