Asian Fondue

Course : Fondues
Serves: 8
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1 recipe Peanut Sauce (see Sauce)
1 recipe Sweet-and-Sour Sauce (see Sauce)
1 pound chicken breasts boneless, skinless , cut into 1/4-inch strips
1 pound beef boneless top sirloin steak cut into 1/4-inch strips
1 medium zucchini cut into 1/2-inch slices
1 medium red bell pepper cut into 1-inch cubes
1/2 pound snow (Chinese) pea pods cut crosswise in half
43 1/2 ounces chicken broth ready-to-serve
2 tablespoons soy sauce
3 pieces gingerroot thin slices
2 cloves garlic thinly sliced

Preparation / Directions:

1. Prepare Peanut Sauce and Sweet-and-Sour Sauce. Arrange chicken, beef, zucchini, bell pepper and pea pods on serving plate. 2. Mix broth, soy sauce, gingerroot adn garlic in 2-quart saucepan. Heat to boiling. Pour into fondue pot; keep warm over heat. (Or follow manufacturer's directions to heat in fondue pot.) 3. Spear chicken, beef and vegetables on fondue forks and cook in broth mixture until chicken is no longer pink center, beef is desired doneness and vegetables are crisp-tender. Let small pieces of food remain in broth. Serve chicken, beef and vegetables with sauce

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