Chinese Hot Pot with Turmeric

Ingredients

• Broth

  • 2 onions, roughly chopped
  • 2 cloves garlic, halved
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp ground turmeric
  • 2 tsp ground coriander
  • 2 tbsp (30 ml) olive oil
  • 4 cups (1 litre) chicken broth
  • 2 tbsp (30 ml) honey
  • 2 tbsp (30 ml) tomato paste
  • 1/2 tsp (2.5 ml) Tabasco-style sauce
  • 1 tsp (5 ml) toasted sesame oil
• • 1/2 lb (225 g) chicken breast, cut into strips
  • 3/4 lb (375 g) raw shrimp, peeled and deveined
  • 3/4 lb (375 g) fondue beef
  • 2 cups (500 ml) broccoli florets
  • 2 cups (500 ml) orange, purple or green cauliflower florets
  • 2 cups (500 ml) napa cabbage, coarsely sliced on the diagonal
  • 1 red bell pepper, cut into squares
  • 8 baby bok choy
  • 12 shiitake mushrooms (or other mushrooms), stems removed