Best Fifteen Minute Fire Pot Recipes

FIRE POT

Fire Pot image

Everyone cooks their own shrimp, steak and veggies at the table then dip in sauce. The cook time does not reflect how long it would take to cook and eat at the table. If desired additional sauces or different veggies can be provided for variety, use your imagination...

Provided by _Pixie_

Categories Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 -8 cups chicken broth (if using canned dilute according to instructions, quantity depends on the size of your fire or fondu)
1/8 teaspoon crushed red pepper flakes (optional, more if you like)
1 lb shrimp, shelled and deveined
2 lbs lean steak, fat removed and cut in paper thin slices
2 pieces bean curd, 3 inches square,diced (optional)
1 tomatoes, diced
1/2 lb fresh spinach, cut in bite-size pieces
1 lb Chinese cabbage, cut in bite-size pieces
2 ounces bean thread noodles
3 cups hot water
6 tablespoons sriracha sauce
9 tablespoons soy sauce
6 green onions, chopped in 1 inch lengths

Steps:

Butterfly the shrimp.
Arrange it and the steak on a platter.
Place the bean curd, spinach and chinese cabbage on small platters.
Cover the bean thread noodles in 3 cups hot water and let soak for 15 minutes.
Drain thoroughly and arrange on a platter.
Alternatively you can give everyone a bowl of rice.
Mix sha cha sauce and soy sauce and pour evenly into six small bowls (one for each person).
Bring chicken broth to a boil, add crushed red peppers, green onion and tomato.
Cook briefly until boiling and transfer to a fire pot or a fondue pot in the serving location.
Heat until boiling again, then reduce to a medium simmer.
Place all the platters around the fire pot or fondue.
Each person cooks their meat, shrimp, veggies, etc by using a fondue fork or chopsticks and cooking in the simmering broth until done.
They then dip the items into their bowl of sauce and enjoy.

FRENCH POT-AU-FEU (POT ON THE FIRE)

French Pot-au-Feu (Pot on the Fire) image

Pot-au-Feu translates to "Pot on the Fire," and it originated as a French peasant dish with various cuts of beef and veggies, simmered in a seasoned broth. My version has its roots in this hearty dish, but I've made a few modifications to make it simpler to construct. Yet, even so, it does take a bit of time... but it's...

Provided by Andy Anderson !

Categories Beef

Time 5h50m

Number Of Ingredients 25

Ingredients

PLAN/PURCHASE
THE BROTH
2-3 medium beef-marrow bones, about 2 pounds
1 medium yellow onion peeled, cut in half
2 cloves
1 medium leek both white and green parts, chopped
1 medium carrot, washed and chopped
1/2 tsp dried thyme
1 sprig(s) fresh italian parsley
4 clove garlic, papery outer skin intact, and smashed
10 c filtered water
kosher salt to taste
THE POT-AU-FEU
8 sprig(s) italian flat-leaf parsley
15 black peppercorns
2 medium dried bay leafs
5 sprig(s) fresh thyme
1 1/2 lb beef bottom round roast, thick slices
1/3 lb beef brisket. thick slices
1 medium yellow onion, quartered
3 medium carrots, washed, and cut on the bias, 2 inches (5cm) thick
3 small yukon gold potatoes, washed and quartered
8 oz cabbage, chopped
kosher salt, to taste
black pepper, freshly ground, to taste

Steps:

1. PREP/PREPARE
2. THE BROTH
3. Gather your ingredients.
4. Add all of the items to into a stockpot.
5. Add the 10 cups of filtered water.
6. Bring up to the boil, and then reduce to a very slow simmer.
7. Chef's Note: Continue to slowly simmer the broth for 2.5 to 3 hours, skimming off any fats that rise to the surface.
8. Chef's Note: As the broth is simmering, season with salt and pepper,to taste.
9. Strain the broth and discard the bones and veggies. You should have about 6 cups of liquid.
10. Cover and place in the fridge for several hours, or overnight.
11. Remove from the fridge and skim off the solidified fat.
12. THE POT-AU-FEU
13. Gather your ingredients.
14. Place the parsley, peppercorns, bay leaf, and thyme in the middle of a piece of double-folded cheesecloth.
15. Tie together to create a bouquet garni.
16. Add the broth, beef slices, onion, and bouquet garni to a large heavy-bottomed pot.
17. Bring up to a boil, and then reduce to a slow simmer, and continue to simmer for 30 minutes.
18. Chef's Note: During this time, skim off any foam that rises to the top.
19. Chef's Note: After 30 minutes, cover and continue to simmer for 2 hours.
20. Chef's Tip: About every 30 minutes, uncover and give the mixture a stir.
21. Add the carrots, and potatoes, and simmer, uncovered, for 30 minutes.
22. Remove the beef, and place on a cutting board, and cut into chunks
23. Add the cabbage to the pot, then simmer, and stir for 15 minutes.
24. Remove the bouquet garni.
25. Taste and add additional salt or pepper, if needed.
26. Return the beef to the pot.
27. PLATE/PRESENT
28. Add some of the beef, veggies, and broth to a serving bowl, and serve while still nice and warm. Enjoy.
29. Keep the faith, and keep cooking.

CHINESE FIRE POT WITH FISH BALLS

Chinese Fire Pot with Fish Balls image

This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry!

Provided by Ming Tsai

Categories main-dish

Time 1h5m

Yield 8 to 12 servings

Number Of Ingredients 31

Ingredients

2 pounds flank steak, sliced thinly against the grain
2 pounds chicken breast, thinly sliced
1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound)
20 fish balls
2 pounds bay scallops
3 packages soaked mung bean noodles
4 Shanghai cabbage, whole leaves
4 baby bok choy, whole leaves
1 napa cabbage large chopped
2 quarts chicken stock
1 pound shiitake mushrooms, de-stemmed
Boiling water
Samba Oelek
Peanut butter
Chinese sesame paste
Sesame oil
Oyster sauce
Rice wine vinegar
Shaoxing wine
Thin soy sauce
2 cups chopped scallions
2 cups chopped cilantro
Eggs (optional)
2 pounds Chilean sea bass or other fatty white fish
4 eggs, separated
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon fish sauce
3 minced Thai bird chilies
1/3 cup sliced scallions

Steps:

For the table, jars/small bottles of the following to make your own dipping sauce:
Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.
Fish Balls:
In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.

CHINESE FIRE POT FISH BALLS

Chinese Fire Pot Fish Balls image

This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry! You can add other seafood, meats and vegetables. This is what the Tsai family ate.

Provided by Ming Tsai

Categories main-dish

Time 45m

Number Of Ingredients 31

Ingredients

2 pounds flank steak, sliced thinly against the grain
2 pounds chicken breast, thinly sliced
1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound)
20 fish balls
2 pounds bay scallops
3 packages soaked mung bean noodles
4 Shanghai cabbage, whole leaves
4 baby bok choy, whole leaves
1 napa cabbage large chopped
2 quarts chicken stock
1 pound shiitake mushrooms, de-stemmed
Boiling water
2 pounds Chilean sea bass or other fatty white fish
4 eggs, separated
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon fish sauce
3 minced Thai bird chilies
1/3 cup sliced scallions
Samba Oelek
Peanut butter
Chinese sesame paste
Sesame oil
Oyster sauce
Rice wine vinegar
Shaoxing wine
Thin soy sauce
2 cups chopped scallions
2 cups chopped cilantro
Eggs (optional)

Steps:

In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.