Fondue Chinoise: Vegetables

A bean recipe for every taste:

*8-10 servings as part of the fondue party Cut the broccoli into small roses. Clean the snow peas and cut them into small diagonal strips. Unthread the celery and cut into diagonal narrow strips. Clean the peppers and cut them into 4 cm long narrow strips.

Blanch the sugar snap peas, broccoli, carrots, celery and peppers in salted water for 2 minutes each, rinse and drain, then place between damp paper towels and leave to cool.

Clean the mushrooms and cut them into quarters. Remove the stems from the shiitake mushrooms, cut the caps in half or quarters. Cut the mushrooms and the shiitake mushrooms into small pieces, cover with cling film and leave to cool. Clean and rinse the mung bean sprouts, cover and refrigerate.

Clean the Chinese cabbage, rinse and cut into narrow strips. Clean the chard, remove the stem, rinse the leaves and cut into medium sized pieces. Place the chard and Chinese cabbage, dripping wet, between damp kitchen roll and set aside to cool. Clean the spring onions and cut into 4 cm long pieces, cut once lengthwise and place covered to cool.

When ready to serve, place the vegetables in a sieve with the fish or meat and cook in the boiling clear soup.

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