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Level
very easy
Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

3 tbsp
oyster sauce
45 mL
2 tbsp
beef bouillon concentrate
30 mL
1 tsp
soy sauce (optional)
5 mL
1/2 tsp
sesame oil
2 mL
1/2 tsp
sugar
2 mL
2 tbsp
cornstarch
30 mL
1 tbsp
all-purpose flour
15 mL
4 cloves
garlic, halved lengthwise
1
onion, halved
1
bay leaf
1 lb
assorted uncooked meat or seafood such as beef,
chicken or lobster, in bite-sized pieces
500 g
10 oz
cooked mini potatoes
300 g
4 cups
bite-size assorted veggies such as broccoli florets,
blanched green beans, mushrooms
1 L

Method

Step 1
In medium saucepan, combine 4 cups (1 L water), oyster sauce, beef bouillon concentrate, soy sauce (if using), sesame oil and sugar.
Step 2
In cup, whisk together cornstarch, flour and 1/2 cup (125 mL) water until smooth. Whisk into saucepan mixture. Add garlic, onion and bay leaf. Cover loosely and bring to rapid simmer over medium-high heat. Uncover and reduce heat to low; simmer 10 to 12 min., stirring frequently with whisk until froth subsides and sauce is slightly thickened.
Step 3
Remove garlic, onion and bay leaf with slotted spoon and discard. Adjust flavours to suit taste, if desired. Pour hot pot broth into fondue pot (use an electric fondue pot set to a low simmer for cooking raw foods).
Step 4
Cook meats and veggies in hot pot broth. When broth level drops too low to keep foods submerged add small amounts of boiling water to fondue pot. Serve with assorted dipping sauces, such as aioli and Asian-style chili sauce.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
210
Fat:
3 g
Saturated Fat:
1 g
Carbs:
22 g
Fibre:
4 g
Sugar:
2 g
Cholesterol:
60 mg
Protein:
27 g
Sodium:
1000 mg