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Active Time:1 hr 10 minsAdditional Time:1 hr 14 minsTotal Time:1 hr 10 minsServings:10Yield:10 servingsJump to Nutrition Facts
Active Time:1 hr 10 minsAdditional Time:1 hr 14 minsTotal Time:1 hr 10 minsServings:10Yield:10 servings
Active Time:1 hr 10 mins
Active Time:
1 hr 10 mins
Additional Time:1 hr 14 mins
Additional Time:
1 hr 14 mins
Total Time:1 hr 10 mins
Total Time:
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsGinger-Wasabi Sauce½cupthinly sliced green onions¼cuprice vinegar¼cupwater2tablespoonshoney1tablespoonwasabi paste2teaspoonsgrated fresh ginger¼teaspoonsaltLemon-Pepper Aioli½cupwell-drained, bottled roasted red sweet peppers½cuplight mayonnaise1teaspoonfinely shredded lemon peel2teaspoonslemon juice2clovesgarlic, minced¼teaspoonground pepperFondue1poundmedium shrimp1poundskinless, boneless chicken breast halves12ouncesboneless beef sirloin steak4cupsreduced-sodium chicken broth½cupthinly sliced green onions1clovegarlic, peeled and halved½teaspoonwhole black peppercorns¼teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
Ginger-Wasabi Sauce
½cupthinly sliced green onions
¼cuprice vinegar
¼cupwater
2tablespoonshoney
1tablespoonwasabi paste
2teaspoonsgrated fresh ginger
¼teaspoonsalt
Lemon-Pepper Aioli
½cupwell-drained, bottled roasted red sweet peppers
½cuplight mayonnaise
1teaspoonfinely shredded lemon peel
2teaspoonslemon juice
2clovesgarlic, minced
¼teaspoonground pepper
Fondue
1poundmedium shrimp
1poundskinless, boneless chicken breast halves
12ouncesboneless beef sirloin steak
4cupsreduced-sodium chicken broth
1clovegarlic, peeled and halved
½teaspoonwhole black peppercorns
¼teaspooncrushed red pepper
DirectionsTo prepare Ginger-Wasabi Sauce: In a small bowl combine green onions, rice vinegar, water, honey, wasabi paste, ginger, and salt.To prepare Lemon-Pepper Aioli: Place roasted peppers in a blender or food processor; cover and blend or process until smooth. Transfer to a small bowl. Add mayonnaise, lemon peel, lemon juice, garlic, and black pepper. Stir until well combined.To prepare fondue: Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.In a large saucepan combine broth, green onions, garlic, peppercorns and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness (allow 1 to 3 minutes for each piece). Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli.Originally appeared: Diabetic Living Magazine
Directions
To prepare Ginger-Wasabi Sauce: In a small bowl combine green onions, rice vinegar, water, honey, wasabi paste, ginger, and salt.To prepare Lemon-Pepper Aioli: Place roasted peppers in a blender or food processor; cover and blend or process until smooth. Transfer to a small bowl. Add mayonnaise, lemon peel, lemon juice, garlic, and black pepper. Stir until well combined.To prepare fondue: Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.In a large saucepan combine broth, green onions, garlic, peppercorns and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness (allow 1 to 3 minutes for each piece). Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli.
To prepare Ginger-Wasabi Sauce: In a small bowl combine green onions, rice vinegar, water, honey, wasabi paste, ginger, and salt.
To prepare Lemon-Pepper Aioli: Place roasted peppers in a blender or food processor; cover and blend or process until smooth. Transfer to a small bowl. Add mayonnaise, lemon peel, lemon juice, garlic, and black pepper. Stir until well combined.
To prepare fondue: Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.
In a large saucepan combine broth, green onions, garlic, peppercorns and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.
To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness (allow 1 to 3 minutes for each piece). Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)215Calories7gFat7gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
