Chinese Fondue

• 1 cup small broccoli florets
• 1 cup small cauliflower florets
• 1 cup (2-inch) pieces napa (Chinese) cabbage
• 1/2 cup diagonally sliced carrot
• 1/2 cup sliced mushrooms
• 1 pound beef tenderloin, cut in half lengthwise and cut crosswise into 1/4-inch slices
• 1/2 pound large shrimp, peeled and deveined
• 2 cups water
• 2 (10 1/2-ounce) cans low-salt chicken broth

1. Arrange broccoli and next 6 ingredients (broccoli through shrimp) on a serving platter. Bring water and chicken broth to a gentle boil in a fondue pot. Pierce shrimp with skewers, and cook in broth mixture until shrimp are done. Pierce vegetables and beef with skewers, and cook in broth mixture until beef and vegetables are desired degree of doneness. Serve with Chinese Barbecue Sauce and Remoulade Sauce.

broccoli florets, cauliflower, cabbage, carrot, mushrooms, beef tenderloin, shrimp, water, lowsalt

Taken from www.myrecipes.com/recipe/chinese-fondue (may not work)