Fondue Sauces
30 min
Mongolian in origin, hot pots—also known as Chinese fondues—have become popular throughout east Asia and beyond. A pot of simmering broth is placed in the centre of the table. Diners spear morsels of food, cook them in the broth and dip them in their preferred sauce. The broth is sometimes served as a soup at the end of the meal.
Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
For 1 serving
With 25% of the broth
Content | % Daily Value |
---|---|
Calories 310 | |
Total Fat 7 g | |
Saturated Fat 2 g | |
Sodium (salt) 580 mg | |
Carbohydrates 21 g | |
Fibre 7 g | |
Protein 43 g | |