Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boneless beef sirloin 2 bn Spinach
-=OR=- beef round 8 oz Canned water chestnuts
1 lb Boned chicken breasts - drained and sliced
1 lb Fish fillets 8 oz Canned bamboo shoots
1 lb Medium shrimp - drained and sliced
1 lb Chinese cabbage 4 cn Chicken broth
1/2 lb Fresh forest mushrooms -(13 3/4-oz cans)
-=OR=- Cultivated mushrooms Sweet-and-sour sauce
Lemon juice Soy sauce
2 pk Enoki mushrooms Prepared hot Chinese mustard
-(3 1/2-oz packages) 1/4 lb Fine egg noodles; cooked
3/4 lb Chinese pea pods Cilantro or chives; chopped
2 bn Green onions - (optional)

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 1/4-inch thick and about 2
inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size 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
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest 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
hot-pot 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 sweet-and-sour 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.

(C) 1992 The Los Angeles Times

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