Chinese Hot Pot

1. Prepare Soy-Ginger Topping. Meanwhile, thaw shrimp and fish if frozen.

2. Trim fat from meat. If desired, in a lightly oiled large skillet cook meat over medium-high heat until brown on both sides. Thinly slice meat into bite-size strips. Arrange meat on a serving platter. Rinse shrimp and fish; pat dry with paper towels. Cut fish into 2-inch pieces. Add shrimp and fish to platter; set aside.

3. Arrange cabbage, mushrooms, bean sprouts, carrots, and bamboo shoots on a separate serving platter; set aside.

4. In a large saucepan bring the water and salt to boiling. Pour boiling water into an electric wok or electric skillet. Heat wok or skillet over medium heat at the table.

5. Place meat, shrimp, and fish into simmering water and cook until done. Allow 1 minute for meat or until slightly pink in center, 1 to 2 minutes for shrimp or until opaque, and 1 to 2 minutes for fish or until it flakes easily with a fork. Remove from liquid with a slotted spoon and divide among bowls. Add cabbage, mushrooms, bean sprouts, carrots, and bamboo shoots to pot. Cook for 1 to 2 minutes or until crisp-tender. Remove from liquid and divide among bowls. When all meat, shrimp, fish, and vegetables are cooked, add noodles, green onion, and ginger to pot. Cook about 3 minutes or until noodles are tender. Remove and discard ginger slices. Spoon hot liquid and noodles over meat, shrimp, fish, and vegetables in each bowl. Add spoonfuls of Soy-Ginger Topping to each bowl to taste.

Soy-Ginger Topping

1. In a small bowl stir together soy sauce, cilantro, green onions, sesame oil, chile pepper, sugar, rice vinegar, ginger, and garlic.

2. Cover and let stand for 1 hour before serving. Makes about 3/4 cup.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and warm water.