Chinese fondue

Broth:

• 1.5 L (6 cups) water
• 14 g (1/2 oz) dried shitake mushrooms
• 6 green onions, cut into chunks
• 12 slices of ginger
• 4 cloves garlic, crushed
• 1 lemon grass stalk, crushed
• 6 cardamom pods, crushed
• 15 ml (1 tbsp) ground pepper
• 15 ml (1 tbsp) coriander seeds
• 45 ml (3 tbsp) goji berrie (optional)
• 250 ml (1 cup) thick coconut milk
• 2 chili peppers, thinly sliced
• 30 ml (2 tbsp) hot sauce, such as sambal oelek
• Salt to taste

Dips:

• 225 g (1/2 lb) variety of mushrooms (shiitake, button, oyster)
• Vegetables (bok choy, corn, spinach, napa cabbage)
• Noodles (udon, vermicelli)
• 225 g (1/2 lb) each: lamb filet, beef filet or round steak, pork filet, all thinly sliced
• 225 g (1/2 lb) each: tiger prawns, scallops and mussels
• 1 bunch Thai basil (optional)

Sauces:

Soya and lime:

• 60 ml (1/4 cup) reduced sodium soy sauce
• 30 ml (2 tbsp) maple syrup
• Juice and zest of 2 limes
• 30 ml (2 tbsp) toasted sesame seeds
• 1 diced green onion

Spicy sauce with peanuts:

• 250 ml (1 cup) rice vinegar
• 125 ml (1/2 cup) sugar
• 1 pinch of salt
• 2 red chilli peppers (Bird’s Eye Chilli Peppers), finely diced
• 30 ml (2 tbsp) roasted, crushed peanuts

Mustard and sesame sauce:

• 45 ml (3 tbsp) Dijon mustard
• 15 ml (1 tbsp) grilled sesame oil
• 15 ml (1 tbsp) honey
• 15 ml (1 tbsp) soy soya
• 15 ml (1 tbsp) rice vinegar
• 5 ml (1 tsp) finely diced ginger
• 30 ml (2 tbsp) finely diced green onion
• 15 ml (1 tbsp) roasted, crushed peanuts