Asian Fondue

Asian Fondue

adapted from Cooking Light Annual Recipes 1997

Fondue is a fun way to have a family dinner. Skewering pieces of chicken, shrimp and vegetables and simmering them in an Asian Court-bouillon leads to a tasty dinner.

Feel free to use any vegetables of your choose and mix up the proteins, just remember to adjust the point value.

Makes 3 servings                                                    2 WW Blue points / serving

1 cup broccoli florets

1 cup cauliflower florets

1 cup Napa cabbage pieces, about 2 inches each

1/2 cup thin diagonal carrot slices

1/4 cup sliced mushrooms

1/4 cup sliced celery

3/4 lb. chicken in 1-inch pieces

3/4 lb. jumbo shrimp, peeled and deveined

1 recipe Asian Court-bouillon

3 Tbsp. Asian BBQ Sauce

3 Tbsp. Remoulade Sauce

1. Lay out the vegetables on a large platter.
2. Put the chicken and shrimp in different bowls.
3. Bring the Court-bouillon to a boil on the stove; transfer to a fondue pot and maintain a simmer.
4. Encourage your family to spear the food and cook in the fondue pot to desired doneness.
5. Serve with 1 Tbsp. each of the Asian BBQ Sauce and Remoulade Sauce per person.

Enjoy!