Slim and Trim Fondue

Ingredients:

5 cups chicken stock
1 tablespoon soy sauce
1/2 teaspoon tabasco sauce
2 cloves garlic, sliced
2 green onions, sliced
10 ginger root, sliced
1/2 lb sea scallops
1/2 lb medium size shrimp
1 cup snow peas
2 small sweet red peppers
1 cup cooked rice

Sauce suggestions: hot mustard sauce, spicy barbecue, teriyaki, plum sauce etc.

Note: When seafood and vegetables have been eaten, place rice in soup bowls; pour cooking broth over top, sprinkle with reserved green onions and serve as a soup course.


Preparation:

  • In medium pot over medium heat bring chicken stock to boil. 
  • Add ginger root, garlic, soy sauce, and half of green onions. Bring to boil, reduce heat and simmer for 5 to 6 minutes.
  • Arrange shrimp and scallops on platter.
  • Remove stem end from snow peas.
  • Cut sweet red pepper into large chunks.
  • Arrange vegetables on separate platter.
  • Transfer chicken stock to fondue pot over high flame.
  • Using fondue forks or chopsticks, immerse seafood and vegetables in broth for about 1 minute each or until cooked through.
  • Dip into sauce of choice.

Makes 4 servings.


Real Cooking