Mongolian hotpot
6 servings
Ingredients
| Quantity | 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