Mongolian hotpot

6 servings

Ingredients

Quantity	Measure	Ingredient
3	pounds	Lamb, leg fillet
7½	cup	Chicken stock
1	teaspoon	Ginger, fresh; grated
1	each	Garlic clove; crushed
2	tablespoons	Scallion; chopped
2	tablespoons	Cilantro, fresh; chopped
4	ounces	Spinach; shredded
8	ounces	Bok choy; shredded
3	ounces	Ramen noodles
		MMMMM++++++++++++++++++++++- HOTPOT DIPPING SAUCE++++++++++++++++++++++ ++++++
6	tablespoons	Soy sauce
3	tablespoons	Peanut butter, smooth
2	tablespoons	Shao xing
1	pinch	Chili powder
3	tablespoons	;Water, hot
1	each	Shallot; finely chopped

Directions

Slice lamb very thinly and arrange on two large plates. Put stock into a large saucepan with ginger and garlic and simmer for 15 minutes. Put scallions, coriander, spinach, bok choy and noodles into separate serving bowls. Combine the ingredients for dipping sauce and divide between six small dishes. Put stock into a special Mongolian hotpot or a fondue pot. Add scallions and bring back to the boil. Transfer pot to burner. Each person uses fondue forks or Chinese wire strainers to cook pieces of food in stock. The food is then dipped in sauce before eating. Any remaining spinach and bok choy are finally added to the pot with coriander and noodles. When noodles are tender, the soup is served in bowls. From: sharon@... (Sharon Curtis) found on rec.food.recipes Stephanie da Silva (arielle@...), moderator Submitted By SHARON STEVENS On 10-11-94