Mongolian hot pot

Yield: 4 servings

Measure Ingredient
\N \N - Ken Hom, Guest Chef MM:MK VMXV03A
2 xes To 3 lb boneless lean lamb
4 ounces Bean thread (transparent
\N \N Noodles, about 2 1/2 pkgs)
½ pounds Spinach
½ pounds Chinese cabbage
1 quart Chicken stock
1 teaspoon Finely chopped ginger root
2 tablespoons Finely chopped scallions
1 teaspoon Minced garlic
1 tablespoon Fine chopd fresh coriander
\N \N DIPPING SAUCE:
2 tablespoons Sesame paste or pnut butter
1 tablespoon Light soy sauce
1 tablespoon Rice wine or dry sherry
2 teaspoons Chili bean sauce
1 tablespoon Sugar
1 tablespoon Hot water

This type of "fondue" was introduced into China after the Mongolian conquest in the 13th century and soon could be found throughout China with regional touches added. USING A CLEAVER or sharp knife, slice the lamb into very thin slices. Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5-inch lengths. Separate the spinach leaves from the stalks and wash them well. Discard the stalks. Cut the Chinese cabbage into 3-inch pieces. Combine all the ingredients for the dipping sauce in a small bowl and mix them well.

Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage. When you are ready to begin, bring the stock to a boil and light the fondue.

Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock. Each person selects a piece of food and cooks it quickly in the pot. When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls. This dish also works successfully with other foods such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot.

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