Ingredients

• 2 pounds flank steak, sliced thinly against the grain
• 2 pounds chicken breast, thinly sliced
• 1 pound large shrimp, U-15's peeled and de-veined (15 shrimp per pound)
• 20 fish balls
• 2 pounds bay scallops
• 3 packages soaked mung bean noodles
• 4 Shanghai cabbage, whole leaves
• 4 baby bok choy, whole leaves
• 1 napa cabbage large chopped
• 2 quarts chicken stock
• 1 pound shiitake mushrooms, de-stemmed
• Boiling water
• 2 pounds Chilean sea bass or other fatty white fish
• 4 eggs, separated
• 1 teaspoon white pepper
• 1 teaspoon kosher salt
• 1 teaspoon sesame oil
• 1 tablespoon fish sauce
• 3 minced Thai bird chilies
• 1/3 cup sliced scallions
• Samba Oelek
• Peanut butter
• Chinese sesame paste
• Sesame oil
• Oyster sauce
• Rice wine vinegar
• Shaoxing wine
• Thin soy sauce
• 2 cups chopped scallions
• 2 cups chopped cilantro
• Eggs (optional)

Instructions

1. Special equipment: Electric wok to keep cooking liquid boiling Small Chinese strainers Rice bowls and side plates Chopsticks Chinese spoons Spoons for all of the above condiments Huge appetite
2. In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.