2 to 2 1/2 lbs. boneless beef steak (such as sirloin or top round), trimmed of excess fat and cut in thin slices about 3 inches long
3 1/2 to 4 lbs. chicken or turkey breast, boned, skinned, and cut in thin strips about 3 inches long
1 lb. shrimp (optional)
1 sm. bunch spinach, stems removed or 1 lg. bunch watercress, tough stems removed and separated into sm. sprigs
1/2 lb. edible-pod peas, strings removed or 2 (9 oz.) pkgs. frozen edible-pod peas, thawed
3 or 4 lg. carrots or sm. zucchini, cut in thin diagonal slices
1/2 lb. mushrooms, thinly sliced
1 sm. bunch broccoli, cut in sm. flowerettes, thinly sliced lengthwise
1/2 lb. cabbage or Chinese cabbage (napa cabbage), cut in 4 x 1 inch strips

Shortly before serving, cook rice or bulgur wheat to make 6 to 8 cups. Bring 2 (47 ounce) cans regular-strength chicken or beef broth to boiling in a large pan in the kitchen.

Set table, providing each guest with a plate and a small bowl, a pair of chop sticks or a fork, an Oriental wire ladle basket (available in Oriental and gourmet stores), fondue fork or cooking chopsticks, and a soup spoon. Set the cooking pot in the center of the table within easy reach of all guests. Place trays of meat and vegetables and bowls of sauce around the pot.

Just before serving, bring hot rice or bulgur to the table and transfer enough of the broth to fill the cooking pot. Set the temperature of the cooking pot at high. Keep remaining broth covered and barely simmering.

Start by dropping some meat and vegetables into the broth to cook (cover pan briefly if desired to speed cooking). Guests can remove what they want with a wire ladle, fondue fork, or chopsticks, then dip vegetables and meat into a sauce to eat. Spoon hot, cooked rice or bulgur into individual bowls to accompany the meal.

Add more meat and vegetables to broth as cooked food is removed. Replenish broth with more from the kitchen as needed. Throughout the meal, guests may ladle broth into their individual bowls to eat plain or with a spoonful of sauce or with meat, vegetables, and rice.

Heat 1/4 cup salad oil and 3 tablespoons sesame seed over medium-low heat, stirring occasionally, just until seeds are light gold, about 2 minutes. Let cool thoroughly.

In a blender container, combine 1 egg, 3 tablespoons white wine vinegar, 1/4 teaspoon each dry mustard, and salt; whirl until blended. With blender on high speed, gradually add 1/2 cup salad oil in a slow steady stream. Add cooled sesame seed and oil; whirl 30 seconds more until blended. Makes about 1 cup.

Creamy Green Onion Sauce: In a blender container, combine 1 clove garlic, 1/2 cup coarsely chopped green onion, 1/4 cup chopped parsley, 1/2 teaspoon each salt and tarragon leaves, 2 teaspoons lemon juice, 1 cup sour cream, and 1/4 cup mayonnaise; blend until smooth. Makes about 1 1/2 cups.

Garlic-Soy Sauce: In a small pan, combine 2 tablespoons salad oil and 2 cloves garlic (minced or pressed); add 1 tablespoon minced, fresh ginger and 1/3 cup minced green onion. Cook over low heat just until garlic becomes limp. Let cool. Stir in 1/2 cup each dry sherry and soy sauce. Makes about 1 cup.