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Mixed Vegetable Sandpot

Mixed Meats and/or Seafoods

Mixed Vegetable Sandpot
5 ounces any white fish, boneless and skinless
3 ounces pork chop, fat free and boneless
4 ounces boneless and skinless chicken breast
1 Tablespoon cornstarch
1 Tablespoon mushroom soy sauce
1 Tablespoon fish sauce
1 Tablespoon Chinese rice wine
1 teaspoon bouillon powder
6 Chinese black mushrooms, soaked until soft, their stems discarded, then slivered
4 to 6 cups chicken stock
1 teaspoon coarse salt
1 teaspoon chicken fat
1 teaspoon granulated sugar
3 ounces Shanghai cabbage
3 ounces Napa cabbage leaves
2 ounces Chinese celery leaves
1. Cut the fish, pork, and chicken breast into thin slivers, toss with the cornstarch, and set this aside.
2. Put the soy sauce, fish sauce, rice wine, bouillon powder, mushrooms chicken stock, chicken fat, salt, and sugar in the sandpot and slowly heat this to just below the boiling point. Then let it simmer for five minutes, add the fish and all the vegetables, and the meats and let is simmer five minutes more.
3. Now add the fish and all the vegetables, and stir carefully. Let everything simmer for three minutes, stirring it once each minute, then serve.

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