Yield
6 servings

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.

How to Make It

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.

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