Ingredients
- 1 pound lean beef fillet (sliced into bite-size pieces)
- 4 teaspoon fresh chicken breasts (sliced into bite-size pieces)
- 1 teaspoon crushed ginger
- 1 pound fresh red snapper fillets (small bones removed ,sliced into bite-size pieces)
- 1/2 pound peeled tiger prawn tails
- 2 pound bricks extra-firm tofu (diced into small cubes)
- 1 pound package bean thread (vermecelli) cellophane noodles
- 1 bunch cilantro (leaves only)
- 1 bunch watercress (chopped)
- 1 bunch - 2 lb bag baby bok choy (washed, trimmed, cut into bite-sized pieces)
- 1 quart cold water
- 5 clove peeled garlic
- 1 clove finger peeled ginger (cut into medallions)
- 1 stick lemongrass (chopped & sliced)
- 1 pound lean beef fillet (sliced into bite-size pieces)
- 4 teaspoon fresh chicken breasts (sliced into bite-size pieces)
- 1 teaspoon crushed ginger
- 1 pound fresh red snapper fillets (small bones removed ,sliced into bite-size pieces)
- 1/2 pound peeled tiger prawn tails
- 2 pound bricks extra-firm tofu (diced into small cubes)
- 1 pound package bean thread (vermecelli) cellophane noodles
- 1 bunch cilantro (leaves only)
- 1 bunch watercress (chopped)
- 1 bunch - 2 lb bag baby bok choy (washed, trimmed, cut into bite-sized pieces)
- 1 quart cold water
- 5 clove peeled garlic
- 1 clove finger peeled ginger (cut into medallions)
- 1 stick lemongrass (chopped & sliced)
- 1 bottle oyster sauce
- 1 bottle hoisin sauce
- 1 bottle soy sauce
- 1 jar chinese hot mustard paste
Preparation
Baking Directions:
Slice beef into bite-size pieces.
Marinate with 4 tablespoons sesame oil, 1 teaspooncrushed garlic and 1 teaspoon sherry.
Mix well, cover in bowl, then refrigerate.
Slice chicken breasts into bite-size pieces.
Marinate with 4 tablespoons sesame oil, 2 tablespoons soy sauce and 1 teaspoon crushed ginger.
Mix well, cover in bowl, then refrigerate.
Remove small bones from red snapper fillets, slice into bite-size pieces.
Marinate with 4 tablespoons sesame oil, 2 teaspoons chili oil.
Mix well, cover in bowl, then refrigerate.
Peel Tiger Prawn tails.
Marinate with 4 tablespoons sesame oil and 1 teaspoon crushed garlic.
Mix well, cover in bowl and refrigerate.
Dice Tofu into small cubes.
Set aside, cover in bowl and refrigerate.
In utensil, combine water, garlic, ginger, and lemongrass, and bring to boil for cooking liquid.
For cooking liquidPlace food in wire basket, then immerse into cooking liquid.
Let cook for 3 minutes, then dip food into appropriate dipping sauces.
Serve with fragrant hot white rice.
