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Shrimp, peeled and deveined
Sea scallops, whole, or if large, halved
Lobster tail, peeled and cubed (or substitute thawed langostinoe, small South American “lobsters” readily available in the frozen seafood section of most grocery stores)
Mushrooms, thinly sliced
Scallions, sliced in half lengthwise and cut into pieces 2 inches long
Spinach, stems removed, leaves sliced into strips
Cellophane noodles (if you can’t find cellophane noodles, substitute the type of Oriental noodles found with the instant and canned soups on the grocery shelves but remember to discard the “flavor packet”).
Arrange sliced meats and seafood attractively on a large platter with an eye toward color and texture. Seat guests around the table within easy reach of the electric wok filled with bubbling chicken stock. Let the guests load their own skewers with their choice of meat and seafood and immerse the skewers in the boiling stock to cook to desired degree of doneness.
Offer a selection of sauces in small
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