Chinese Fondue

Beef tenderloin, shrimp, and fresh vegetables turn succulent and tender when dipped in boiling chicken broth instead of oil in this Eastern rendition of fondue.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 241
Caloriesfromfat 34 %
Fat 9.1 g
Satfat 2.8 g
Monofat 3 g
Polyfat 2 g
Protein 25.8 g
Carbohydrate 14.1 g
Fiber 1.8 g
Cholesterol 94 mg
Iron 4.1 mg
Sodium 784 mg
Calcium 93 mg


1 cup small broccoli florets
1 cup small cauliflower florets
1 cup (2-inch) pieces napa (Chinese) cabbage
1/2 cup diagonally sliced carrot
1/2 cup sliced mushrooms
1 pound beef tenderloin, cut in half lengthwise and cut crosswise into 1/4-inch slices
1/2 pound large shrimp, peeled and deveined
2 cups water
2 (10 1/2-ounce) cans low-salt chicken broth


Arrange broccoli and next 6 ingredients (broccoli through shrimp) on a serving platter. Bring water and chicken broth to a gentle boil in a fondue pot. Pierce shrimp with skewers, and cook in broth mixture until shrimp are done. Pierce vegetables and beef with skewers, and cook in broth mixture until beef and vegetables are desired degree of doneness. Serve with Chinese Barbecue Sauce and Rémoulade Sauce.

June 1996
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