Who says a fondue has to be high fat? This is a great flavour-infused, broth-based fondue for those who are health conscious. The key to hot-pot cooking is in the broth. Use homemade or a good quality packaged broth. Remember to always arrange raw meats, poultry and seafood on separate platters from the vegetables and other ingredients.

Ingredients

8 serv.

chicken broth↗8 cups
sirloin steaks↗3 lbs
thinly sliced
tofu↗1 lb
firm (or extra firm)
napa cabbage↗2 cups
shredded
bell peppers↗2
thinly sliced (red or yellow)
carrot↗1 cup
thinly sliced
shiitake mushroom↗1 cup
stems discarded
green onion↗1 bunch
root trimmed
prepared steamed rice
(preferably Japanese rice)
coriander2 tablespoons
freshly chopped (cilantro)
Variety of dips
teriyaki sauce↗
sesame and ginger marinade
ponzu sauce↗
a citrus-flavoured soy sauce (Bottled dips and marinades are fine)

Step-by-step instructions

1
Bring the broth to a boil in a large pot on the stove.
2
Arrange the beef on a platter.
3
Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
4
Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
5
Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
6
Serve with rice and dips.

Source: food.com

Original recipe ↗

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