| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Dujour01 |
1 |
servings |
INGREDIENTS
| 2 |
qt |
Water |
| 1 |
tb |
Salt |
|
|
Walnut-sized piece of ginger |
| 1 |
lb |
Raw beef fillet; cut in very thin |
|
|
; slices |
| 1/4 |
lb |
Sea scallops |
| 1/4 |
lb |
Soft bean curd |
| 1/2 |
lb |
Washed baby spinach or 1 large bunch |
|
|
; watercress |
| 1 |
sm |
Head bok choy; (about 3/4 pound) |
| 4 |
|
Scallions |
| 1 |
sm |
Bunc fresh coriander; (cilantro) |
| 1 1/2 |
oz |
Medium rice noodles |
| 1/2 |
c |
Sesame paste; (tahini) |
| 2 |
ts |
Dark soy sauce |
| 2 |
ts |
Red chili paste or a few drops Tabasco |
| 4 |
ts |
Rice vinegar or red wine vinegar |
| 1/4 |
c |
Water |
INSTRUCTIONS
FOR THE SAUCE
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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9264 - ANN WILLAN
Converted by MM_Buster v2.0l.
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