Chinese Steamboat: Wok Broth Fondue

1 ½ lbs. Chicken Breasts, Pork Loin or Beef, Thinly Sliced 

Salt and Pepper

1 Tbsp. Fresh Ginger, Grated and Peeled

2 Cloves Garlic, Chopped

1 Tbsp. plus 1 tsp. Asian-Style Sesame Oil, Divided

12 Fresh Small Brown Cremini or Shiitake Mushrooms, 

Trimmed and Halved if Large

8 Green Onions (Including Tops), 

Cut Diagonally into 1 ½ inch Lengths

2 Celery Stalks, Cut Diagonally into ¼ inch-thick Slices

2 Medium Carrots, Cut Diagonally into ¼ inch-thick Slices

8 oz. Asparagus, Cut Diagonally into 1 ½ inch lengths (Optional)

1 Bunch Bok Choy, But into 2 inch Lengths

16 Small Spinach Leaves

4 oz. Snow Peas, Ends Trimmed

8 oz. Cellophane Noodles, Softened in Hot Water for 10 Minutes and Drained

5 to 6 C. Chicken Broth

½ inch Pieces Fresh Ginger, Thinly Sliced

Season the meats with salt and pepper. In a medium bowl, stir together the grated ginger, garlic, and 1 tablespoon of the sesame oil. Add the meats and toss to coat evenly and let marinate at room temperature for 45 minutes to 1 hour.

Arrange the meats, mushrooms, green onion pieces, celery, carrots, asparagus, bok choy, spinach, snow peas, and noodles on a platter at the table. Provide each diner with a soup bowl, a pair of chopsticks, and a perforated ladle for lifting cooked morsels out of the broth. Fill an electric wok or fondue pot two-thirds full of the broth. Bring the broth to a boil, with the ginger slices and the remaining 1 teaspoon sesame oil, reduce the heat, and simmer gently for 3 to 4 minutes. 

Cook the ingredients in two or three batches as follows: cook the mushrooms, green onion pieces, celery, carrots, and asparagus (if using) first for 2 minutes. Then add the meats, and finally the bok choy, spinach, and snow peas. Cover and bring to a boil and cook for 2 minutes. Ladle the cooked meats and vegetables into the bowls with a little broth and season with the condiments and sauces. When all the diners have had their fill of the vegetables and meats, add the noodles to the broth and heat through. Ladle the noodles and broth into the bowls for sipping. 

Makes 4 to 6 servings. 

Chili-Peanut Sauce: For dipping.

6 Tbsp. Smooth Peanut Butter

1 Tbsp. Soy Sauce

1 tsp. Asian-Style Sesame Oil

2 tsp. Rice Wine Vinegar

2 tsp. Sugar

2 Cloves Garlic, Minced

1/3 C. Water or Chicken Broth, Heated

¼ C. Finely Chopped Cilantro (Optional)

5 to 10 Drops Chile Oil

In a small bowl, stir together the peanut butter, soy sauce, sesame oil, vinegar, sugar, and garlic, and whisk in the water or broth, blending until smooth. Stir in the cilantro, if using, and chile oil to taste. If desired, thin the sauce to the desired consistency with a tablespoon or two of additional water or broth. Cover and refrigerate until ready to serve, up to 3 days.

Makes about 1 cup.

Sesame-Cilantro Sauce: For dipping.

¼ C. Lemon Juice

3 Tbsp. White Wine Vinegar

3 Tbsp. Asian-Style Sesame Oil

2 Tbsp. Cilantro, Minced

1 Green Onion (white part only), Chopped

Salt and Pepper

Dash of Cayenne Pepper

In a small bowl, stir together the lemon juice, vinegar, sesame oil, cilantro, and green onion. Season with salt, black pepper, and cayenne pepper to taste. Cover and refrigerate until ready to serve, up to 5 days. 

Makes about ¾ cup.

Teriyaki Sauce: For dipping.

½ C. Soy Sauce

1 Clove Garlic, Minced

1 Tbsp. Packed Light Brown Sugar

1 Tbsp. Rice Wine Vinegar

In a small bowl, stir together the soy sauce, garlic, brown sugar and vinegar. Cover and refrigerate until ready to serve, up to 10 days.

Makes about 1 cup.

Pappas, Lou Seibert; Fondue, Chronicle Books LLC., San Francisco, CA, 2005, Chinese Steamboat, p. 48.