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Chinese Fondue with a Twist https://www.metro.ca/userfiles/image/recipes/fondue-asiatique-7210.jpg PT20M PT10M PT30M
In a fondue pot, bring broth ingredients to a boil. Reduce heat and keep hot. Put fixings out in small serving dishes, in the middle of the table. On bread plates, stack moistened spring roll wrappers, separated by wax paper, and cover stack with a damp cloth. Cook meat, seafood and bok choy in hot broth. Place preferred fixings on a wrapper, fold edges in, roll tightly and enjoy! Suggested combinations: Bok choy, scallop, basil, lettuce leaf Meat, coriander, shrimp, red pepper
4
Chinese Fondue with a Twist

Chinese Fondue with a Twist

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • Irresistibles vegetable broth


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    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

    2 for $7.00

    500 ml, 1 L, SELECTED VARIETIES OR 3.99 EA.

  • 4
    green onions finely chopped
  • 1
    garlic clove finely chopped
  • 2 oz
    (30 g)
    dried mushrooms (any kind)
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    454 g PRODUCT OF ONTARIO

  • rice spring roll wrappers


  • thinly sliced game meats

  • bay scallops

  • Northern (pink) shrimp
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    FROZEN, 567 g

    MARINA DEL REY WILD CAUGHT ARGENTINEAN PINK COOKED SHRIMP

    MARINA DEL REY WILD CAUGHT ARGENTINEAN PINK COOKED SHRIMP

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    20 - 40 SIZE, FROZEN, 300 g


  • baby bok choy

  • Boston lettuce leaves

  • red pepper sticks
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    ORGANIC SWEET PEPPERS

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    2 PK PRODUCT OF MEXICO


  • cucumbers sticks

  • mint chopped

  • basil chopped

  • coriander chopped
Imprimer ma sélection

Preparation

In a fondue pot, bring broth ingredients to a boil.

Reduce heat and keep hot.

Put fixings out in small serving dishes, in the middle of the table.

On bread plates, stack moistened spring roll wrappers, separated by wax paper, and cover stack with a damp cloth.

Cook meat, seafood and bok choy in hot broth.

Place preferred fixings on a wrapper, fold edges in, roll tightly and enjoy!

Suggested combinations: Bok choy, scallop, basil, lettuce leaf Meat, coriander, shrimp, red pepper

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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