Chinese fondue

Ingredients for 6 servings:

• 2 liters of vegetable broth
• 5 g fresh ginger, chopped
• ½ stalk lemongrass
• 1.2 kg beef
• 800 g vegetables (e.g. Chinese cabbage, fennel, carrots, celery, soybean sprouts)
• 200 g bamboo shoots
• 300 g peas
• 1.2 kg glass noodles

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy Asian fondue in broth

Bring the vegetable broth to a boil in a fondue pot on the stovetop, season generously with salt and pepper, and stir in the ginger. Place the pot on a hotplate and continue to simmer. Finely chop the lemongrass stalks and add them to the broth. Rinse the beef under cold water, pat dry, and cut into small cubes. Clean and wash the vegetables and cut them into strips or small pieces. Drain the soybean and bamboo shoots, as well as the peas. Pre-cook the vegetables in salted water for 2-3 minutes, then drain. Pour boiling water over the glass noodles. Combine all the ingredients as desired in brass baskets and place each in the simmering broth for about two minutes. Remove, drain, and turn out onto a plate. Serve with sauces and, if desired, white bread.