INGREDIENTS

1/4 pound lean beef, thinly sliced
1/4 pound medium raw shrimp, shelled and deveined
1/4 pound fresh baby squid, cleaned with hoods and tentacles separated
1/4 pound fresh muhsrooms, such as white button, sliced
1/4 pound baby bok choy, cut into quarters
BROTH
2 cups chicken broth
2 cups water
1/2 cup sweet cooking rice wine (mirin)
1/4 cup soy sauce
DIPPING SAUCE
Brown bean sauce
Chili garlic sauce
Oyster-flavored sauce
Sa cha sauce
Sweet chili sauce

COOKING METHOD

GETTING READ

Arrange beef, shrimp. Squid, mushrooms, and bok choy separately on serving plates.

Combine broth ingredients in a pot. Bring to a boil over high heat.

Place a set of dipping sauces in separate bowls in front of each other,

COOKING

Set a hot pot or electric wok in center of dining table. Arrange meat and vegetable plates around pot. Pour hot broth into hot pot and adjust heat so broth simmers gently.

Each diner selects his or her choice of ingredients from the meat and vegetable plates, and cooks them in hot broth until desired doneness. Serve with dipping sauce.

SOURCE: Yan Can Cook, Inc. © 2000 / Martin Yan