We here at the George Brown Chef’s School put a lot of thought and effort into the FONDUE theme I was particularly interested in an Asian themed hot pot. Not a traditional fondue but a very similar and delicious and nutritious to boot.
Asian Hot Pot Fondue
Makes 4
Prep time: 10 minutes
Total time: 30 minutes
10 ounces (285g) pre-cut strips of beef from your Sobeys meat department (Make sure they are from a strip loin, tenderloin or rib eye - they need to be tender!)
1 tbsp (15mL) Hoisin Sauce
1 tbsp (15mL) Compliments Soy Sauce
1 tsp (5mL) Compliments Louisiana Hot Sauce
1/3rd package Rice Vermicelli
900 mL Compliments Beef Broth - 25% Less Sodium
1 cup (250mL) julienne carrot (thinly sliced carrot sticks)
2 cups (500mL) thinly cut baby boc choy
1 cup (250mL) thinly cut red pepper strips
1 cup (250mL) thinly cut snap peas
¼ cup (62.5) thinly sliced green onion
4 torn large Compliments Basil Leaves
- Mix the hoi sin, soy and hot sauce in a bowl and add the beef and set aside. In a pot on the stove bring water to a boil and add in the vermicelli and cook until soft (3-5 min.) drain, rinse with cold water and place into soup bowls. In a pot on the stove bring the broth to a boil then transfer to fondue pot and turn on the heat.
- Skewer the beef on Fondue forks and put into the hot broth to cook (2-3 min).
- Have your guests put the vegetables of their choice into their bowls, top with the beef (when cooked) and pour the hot broth into the bowls.
- Enjoy
Fondues are a wonderful way to entertain; they get your guests interacting with their food and hopefully each other. Stay tuned for a simple bur decadent dessert fondue brought to you by our extern student Melissa.
Regards,
Chef Ian
