COMBINE broth, soy sauce, sherry, gingerroot and onion in fondue pot. Just before serving bring to a boil.
INSERT fondue sticks into desired dippers, then place in hot broth mixture. Cook seafood for 3 minutes or until cooked through and vegetables for 2 to 3 minutes or until crisp-tender.
SERVE with desired dipping sauces.
serving size = 1/2 cup each