Cook Up an Oriental Hot Pot
| Yield: | 4 Servings |
| Categories: | Beef, Appetizers, Chinese |
| 1 | lb | Raw shrimp, peeled and deveined |
| 2 | Chicken breasts, skinned, boned, and sliced very thin, across grain | |
| 1/2 | lb | Beef sirloin sliced very thin, across grain |
| 1/2 | Head Chinese cabbage or 1 lettuce heart, coarsely cubed | |
| 1 | c | Cubed egg plant or 1 5-ounce can (2/3 cup) water chestnuts, |
| Drained and thinly sliced | ||
| 1 1/2 | c | Halved fresh mushrooms |
| 4 | c | Small spinach leaves (stems removed) |
| 14 | oz | Cans (5 1/4 cups) chicken broth |
| 3 | Chicken bouillon cubes | |
| 1 | tb | Monosodium glutamate |
| 1/2 | tb | Grated gingerroot or 1/2 teaspoon ground ginger |
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