Asian Fondue

Name: Asian Fondue
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Asian
Ingredients: 454 grams boneless beef top sirloin steak, cut into 1/4-inch strips; 1 liters chicken broth (from two 32-oz cartons); 2 cloves garlic, thinly sliced; 227 grams snow pea pods, strings removed, cut crosswise in half; 177 milliliters peanut sauce; 1 medium red bell pepper, cut into 1-inch cubes; 454 grams boneless skinless chicken breasts, cut into 1/4-inch strips; 2 Tbsps soy sauce; 118 milliliters sweet-and-sour sauce; 1 medium zucchini, cut into 1/2-inch slices

Asian Fondue is a dairy free main course. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 286 calories, 28g of protein, and 7g of fat each. Head to the store and pick up zucchini, chicken broth, garlic, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

On serving plate, arrange chicken, beef, zucchini, bell pepper and pea pods.

Ingredients you will need

Bell Pepper

Snow Peas

Zucchini

Whole Chicken

Beef

In 2-quart saucepan, mix broth, soy sauce, gingerroot and garlic.

Ingredients you will need

Ginger

Soy Sauce

Garlic

Broth

Equipment you will use

Sauce Pan

Heat to boiling.

Pour into fondue pot; keep warm over heat. (Or follow manufacturer's directions to heat in fondue pot.)

Equipment you will use

Pot

Spear chicken, beef and vegetables on fondue forks and cook in broth mixture until chicken is no longer pink center, beef is desired doneness and vegetables are crisp-tender.

Ingredients you will need

Vegetable

Whole Chicken

Broth

Beef

Let small pieces of food remain in broth.

Ingredients you will need

Broth

Serve chicken, beef and vegetables with peanut sauce and sweet-and-sour sauce.

Ingredients you will need

Peanut Sauce

Vegetable

Whole Chicken

Sauce

Beef

Equipment

Sauce Pan

Pot

Ingredients

Servings:

454grams

boneless beef top sirloin steak, cut into 1/4-inch strips 1liters

chicken broth (from two 32-oz cartons)2cloves

garlic, thinly sliced 227grams

snow pea pods, strings removed, cut crosswise in half 177milliliters

peanut sauce 1medium

red bell pepper, cut into 1-inch cubes 454grams

boneless skinless chicken breasts, cut into 1/4-inch strips 2Tbsps

soy sauce 118milliliters

sweet-and-sour sauce 1medium

zucchini, cut into 1/2-inch slices

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Tanian et Vincent Careme Terre Brulee Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.