78 • NuWave
®
PIC Gold Complete Cookbook
Shabu-Shabu
Serves: 4-6
48 oz vegetable stock
5 green onions, thinly sliced
½ oz grated ginger
2 cloves garlic, crushed
1 whole red chili pepper, seeded
and thinly sliced
60 oz soy sauce
48 oz assorted vegetables, cleaned
and cut salt and pepper to taste
Directions
1. In large sauce pot/pan, warm
the vegetable stock over
Medium (135°C) heat.
2. Add chopped green onions, ginger,
garlic, and chili pepper, and bring to
boil on High (220°C).
3. Reduce heat to Medium-Low (80°C)
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
sauce pot/pan and keep on
Medium-Low (80°C) heat.
6. Dip vegetables using fork or skewer.
7. Serve with your favorite dip.
Tip: Shiitake mushrooms, green
onions, rm 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
½ oz dry packed
sun-dried tomatoes
8 oz Brie cheese, trimmed of
rind and cubed
½ oz cornstarch
½ oz butter
1 shallot, minced
4 oz dry white wine
14 grams 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 (135°C).
6. Add shallots and sauté
until softened.
7. Add wine and heat until
just simmering.
8. Reduce heat to
Medium-Low (80°C).
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.
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