Chinese Fondue

Chinese Fondue

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 servings
Preparation 15 min

430 calories per serving 


Ingredients

1/3 Napa cabbage   300 g
2 zucchini   260 g
1 leeks   300 g
1 3/4 cup soybean sprouts   120 g
14 button (white) mushrooms   200 g
200 g beef for Chinese fondue    
1 1/2 tbsp lemon juice, freshly squeezed   1/2 lemon
2 tbsp wheat-free soy sauce   30 mL
2 1/2 tbsp sesame seeds   22 g
1 cup water, approximately   250 mL
2 cups beef broth, approximately   500 mL
1 eggs size large [optional]    

Before you start

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.

Method

  1. Prepare the vegetables: detach the cabbage leaves, leaving them whole, and slice the other vegetables into thin strips. Place and arrange them nicely on a serving platter. If you do not like crunchy vegetables, you may blanch them a few minutes before placing them on the serving platter. Lay the beef slices on a separate platter. Set aside.
  2. To prepare the dipping sauce, pour the lemon juice and soy sauce into a bowl. Grind or pound the sesame seeds and add them to the bowl. Set aside.
  3. Combine the water and beef broth in a saucepan, bring the liquid to a boil, then transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full (how much broth you will need will depend on the size of the fondue pot). Draw about 3 tablespoons of broth per serving and add it to the dipping sauce bowl, mix well, then portion out the sauce into small individual serving bowls.
  4. Place the fondue pot on top of the burner in the centre of the table, and keep it simmering throughout the meal. Keep any remaining broth warm on the stovetop.
  5. To serve, each guest spears one of the meat or vegetable pieces with a dipping fork, immerses it briefly in the broth until cooked to their liking, then dips it into the sauce as desired.
  6. After the food is cooked, the rich broth is distributed to whomever has enough room for it. As an option, one egg may be added to the broth. Cook 1-2 min with stirring, then ladle the broth into bowls.

Nutrition Facts Table

Nutrition Facts

per 1 serving (920g)

Amount

% DV*

* DV = Daily Value

Calories

430

Fat

17 g

26 %

Saturated 4 g
+ Trans 0.2 g

22 %

Cholesterol

55 mg

Sodium

1250 mg

52 %

Carbohydrate

32 g

11 %

Fibre

8 g

30 %

Sugars

9 g

Protein

44 g

Vitamin A

50 %

Vitamin C

140 %

Calcium

25 %

Iron

50 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar, Trans Fat
Low :
Calories, Cholesterol, Saturated Fat, Sodium
Source of :
Vitamin D, Vitamin E
Good source of :
Calcium
Excellent source of :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc

More info


This recipe is in the following categories: Beef | Vegetables | Main courses/Entrées | Halal | High Calcium | High Fibre | High Iron | Kosher | Low Calorie | Low Cholesterol | Low Saturated Fat | Low Sodium | Christmas | Valentine's Day | Chinese

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