54 • NuWave PIC2 Complete Cookbook
• 55
• 55
Shabu-Shabu
Serves: 4-6
6 cups vegetable stock
5 green onions, thinly sliced
1 tablespoon grated ginger
2 cloves garlic, crushed
1 whole red chili pepper, seeded and
thinly sliced
4 tablespoons soy sauce
6 cups assorted vegetables, cleaned
and cut
Salt and pepper to taste
Directions
1. In large pot, warm the vegetable
stock over Medium (275°F) heat.
2. Add chopped green onions, ginger,
garlic, and chili pepper, and bring to
boil on High (425°F).
3. Reduce heat to Medium-Low (175°F)
and let simmer for 30 minutes.
4. Arrange vegetables on plate and
keep refrigerated until fondue stock
is ready.
5. Strain and transfer stock to fondue
pot and keep on Medium-Low
(175°F) heat.
6. Dip vegetables using fork or skewer.
7. Serve with your favorite dip.
Tip: Shiitake mushrooms, green
onions, firm tofu, tomato wedges,
leafy dark green lettuce are ideal
vegetables to dip.
Tip: Change up the recipe by adding
beef, chicken, pork, lamb and
seafood.
Brie & Sun-dried Tomato
Fondue
Serves: 4
3 tablespoons dry packed sun-dried
tomatoes
8 ounces Brie cheese, trimmed of rind
and cubed
1 tablespoon cornstarch
1 tablespoon butter
1 shallot, minced
½ cup dry white wine
1 tablespoon granulated sugar
Directions:
1. Soak sun-dried tomatoes in boiling
water and cover for 10 minutes.
2. Drain tomatoes and pat dry.
3. Chop tomatoes into small pieces;
set aside.
4. In bowl, toss cubed Brie with
cornstarch until well coated;
set aside.
5. In large saucepan, melt butter over
Medium (275°F).
6. Add shallots and sauté until
softened.
7. Add wine and heat until just
simmering.
8. Reduce heat to Medium-Low
(175°F).
9. Add Brie mixture by handfuls to
saucepan, stirring constantly until
cheese is melted.
10. Stir in sun-dried tomatoes and
sugar; mix well.
11. Transfer to fondue pot and serve
immediately.
Fondues
Chicken Fondue
Serves: 8
¼ cup Italian dressing
1 medium onion, small diced
2 cans chicken broth
½ cup apple juice
2 tablespoons corn starch
2 pounds boneless skinless chicken
breasts, cut into thin strips
3 cups assorted vegetables
1 cup mayonnaise
1 small garlic clove, finely chopped
1 tablespoon lemon juice
1 tablespoon Italian dressing mix
Directions:
1. Heat ¼ cup Italian dressing in
fondue pot over Medium-High
(375°F) heat.
2. Add onions and cook until crisp and
tender, stirring occasionally.
3. Add broth, apple juice, and
cornstarch; stir until well blended.
4. Bring mixture to boil over High
(425°F).
5. Turn heat down to Medium-High
(375°F).
6. Using long-handled fork or skewer,
dip chicken and vegetables, in
batches, into boiling broth mixture.
7. Cook chicken for 3 minutes and cook
vegetables for 1-2 minutes.
8. Mix mayonnaise, garlic, lemon juice
and Italian dressing mix to make
sauce.
9. Remove chicken and vegetables
from pot and dip in sauce.
Beef Fondue
Serves: 6-8
3 pounds boneless beef sirloin or
tenderloin
Cooking oil (canola, olive oil, or
vegetable)
½ pint low fat sour cream
½ cup low fat mayonnaise
¼ cup prepared mustard
1 tablespoon fresh horseradish
1 tablespoon finely chopped onion
Directions:
1. Trim any fat from meat and cut into
bite-size cubes.
2. Keep beef refrigerated until 20
minutes before cooking.
3. Fill fondue pot halfway with cooking
oil.
4. Heat oil to 375°F over Medium-High
heat.
5. While oil is heating, mix sour cream,
mayonnaise, mustard, horseradish
and onion to make sauce.
6. Place meat on spears or skewers
and place in hot oil for 1-3 minutes,
depending on desired doneness.
7. Dip beef into prepared sauce.
