Title: Mongolian Hot Pot
Categories: Oriental Main
Yield: 6 Servings
| 3 | lb | Boneless lean lamb |
| 4 | oz | Bean thread noodles |
| 1/2 | lb | Spinach |
| 1/2 | lb | Chinese cabbage |
| 1 | qt | Chicken stock |
| 1 | ts | Finely chopped ginger root |
| 2 | tb | Finely chopped scallions |
| 1 | ts | Minced garlic |
| 1 | tb | Finely chopped cilantro |
| DIPPING SAUCE |
| 2 | tb | Sesame paste =OR=- peanut butter |
| 1 | tb | Light soy sauce |
| 1 | tb | Rice wine or dry sherry |
| 2 | ts | Chili bean sauce |
| 1 | tb | Sugar |
| 1 | tb | Hot water |
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.