Fire Pot Recipe – Eats Now

Name: Fire Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 cups chicken broth (if using canned dilute according to instructions, quantity depends on the size of your fire or fondu); 1/8 teaspoon crushed red pepper flakes (optional, more if you like); 1 lb shrimp, shelled and deveined; 2 lbs lean steak, fat removed and cut in paper thin slices; 2 pieces bean curd, 3 inches square,diced (optional); 1 tomatoes, diced; 1/2 lb fresh spinach, cut in bite-size pieces; 1 lb Chinese cabbage, cut in bite-size pieces; 2 ounces bean thread noodles; 3 cups hot water; 6 tablespoons sriracha sauce; 9 tablespoons soy sauce; 6 green onions, chopped in 1 inch lengths

Servings: persons

6 -8 cups chicken broth (if using canned dilute according to instructions, quantity depends on the size of your fire or fondu)
1/8 teaspoon crushed red pepper flakes (optional, more if you like)
1 lb shrimp, shelled and deveined
2 lbs lean steak, fat removed and cut in paper thin slices
2 pieces bean curd, 3 inches square,diced (optional)
1 tomatoes, diced
1/2 lb fresh spinach, cut in bite-size pieces
1 lb Chinese cabbage, cut in bite-size pieces
2 ounces bean thread noodles
3 cups hot water
6 tablespoons sriracha sauce
9 tablespoons soy sauce
6 green onions, chopped in 1 inch lengths

1
Butterfly the shrimp.
2
Arrange it and the steak on a platter.
3
Place the bean curd, spinach and chinese cabbage on small platters.
4
Cover the bean thread noodles in 3 cups hot water and let soak for 15 minutes.
5
Drain thoroughly and arrange on a platter.
6
Alternatively you can give everyone a bowl of rice.
7
Mix sha cha sauce and soy sauce and pour evenly into six small bowls (one for each person).
8
Bring chicken broth to a boil, add crushed red peppers, green onion and tomato.
9
Cook briefly until boiling and transfer to a fire pot or a fondue pot in the serving location.
10
Heat until boiling again, then reduce to a medium simmer.
11
Place all the platters around the fire pot or fondue.
12
Each person cooks their meat, shrimp, veggies, etc by using a fondue fork or chopsticks and cooking in the simmering broth until done.
13
They then dip the items into their bowl of sauce and enjoy.

1122

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 -8 cups chicken broth (if using canned dilute according to instructions, quantity depends on the size of your fire or fondu), 1/8 teaspoon crushed red pepper flakes (optional, more if you like), 1 lb shrimp, shelled and deveined, 2 lbs lean steak, fat removed and cut in paper thin slices, and more.

Yes, Fire Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fire Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions