|Recipe Title: Fifteen Minute Fire Pot|
Contributed by: TwinLakesChef
List of Ingredients
|2 quarts water |
1 tablespoon salt
Walnut-sized piece of ginger
1 pound raw beef fillet, cut in very thin slices
1/4 pound sea scallops
1/4 pound soft bean curd
1/2 pound washed baby spinach or 1 large bunch watercress
Small head of bok choy (about 3/4 pound)
Small bunch fresh coriander (cilantro)
1 1/2 ounce medium rice noodles
For the sauce
1/2 cup sesame paste (tahini)
2 teaspoons dark soy sauce
2 teaspoons red chili paste or a few drops Tabasco
4 teaspoons rice vinegar or red wine vinegar
1/4 cup water
|Put the pot to boil with the water, salt and sliced ginger, covered with a lid. Arrange beef slices at the side of 4 individual|
plates. Pat scallops dry, discard crescent-shaped membrane and add to the plates. Cut bean curd in large cubes and add also
to the plates. Discard stems from spinach and pile on plates. If using watercress, rinse the bunches, shake dry and twist off the
stems. Pile leaves on the plates. Trim bok choy, cut in 1 inch slices and pile also on the plates. Trim and add the scallions.
Chop the coriander and put in a small bowl to be added to the firepot with the rice noodles.
For the sauce: stir together the sesame paste, soy sauce, chili paste and vinegar and adjust proportions to your taste. Put in 4
individual bowls. Transfer the pot to the table burner. Set plates of meat and vegetables at each place, with chopsticks and a
bowl of sauce.
Towards the end of the meal, add rice noodles and coriander to the pot and simmer 1 minute until just tender. If your firepot
loses too much heat during the meal, add all the remaining ingredients and return the pot to the stove to finish cooking.
Number of Servings: 4
General Cooking/Prep Method
Recipe Type - Categories
Extra Features of Recipe