Mongolian Hot Pot

Name: Mongolian Hot Pot
Ingredients: 1 1/2 lbs loin or leg of lamb, thinly sliced and cut into 1-inch (2.5 cm) strips (750 g); 4 oz spinach leaves, cut into strips (125 g); 8 oz bok choy, cut into strips (250 g); 2 red and/or green bell peppers, cut into large chunks; 1 cup sliced mushrooms (250 mL); 1/2 cup bean sprouts (125 mL); 2 green onions, chopped; 6 cups beef broth (1.5 L); 1 shallot, minced; 2 cloves garlic, minced; 2 tsp grated gingerroot (10 mL); Mongolian Hot Pot Dipping Sauce; 2 tbsp chopped fresh cilantro (25 mL); 4 oz rice stick or bean thread noodles, cooked (125 g); Chopped fresh cilantro for garnish; Hot pepper flakes for garnish

16 ingredients

18 steps

Ingredients

1 1/2 lbs loin or leg of lamb, thinly sliced and cut into 1-inch (2.5 cm) strips (750 g)
4 oz spinach leaves, cut into strips (125 g)
8 oz bok choy, cut into strips (250 g)
2 red and/or green bell peppers, cut into large chunks
1 cup sliced mushrooms (250 mL)
1/2 cup bean sprouts (125 mL)
2 green onions, chopped
6 cups beef broth (1.5 L)
1 shallot, minced
2 cloves garlic, minced
2 tsp grated gingerroot (10 mL)
Mongolian Hot Pot Dipping Sauce
2 tbsp chopped fresh cilantro (25 mL)
4 oz rice stick or bean thread noodles, cooked (125 g)
Chopped fresh cilantro for garnish
Hot pepper flakes for garnish

Directions

1

Roll up strips of lamb and place on a large serving platter.
2

Cover and set aside.
3

Vegetable platter: On another large platter, decoratively arrange spinach, bok choy, peppers, mushrooms, bean sprouts and green onions.
4

Broth: In a large saucepan, combine beef broth, shallot, garlic and ginger.
5

Bring to a boil.
6

Simmer, covered, for 15 minutes.
7

Immediately transfer to fondue pot, setting flame to keep at a simmer.
8

Provide each guest with a bowl of Mongolian Hot Pot Dipping Sauce.
9

Spear a lamb roll with fondue fork and fondue for about 3 minutes or until cooked to desired doneness.
10

Dip cooked lamb in sauce before eating.
11

Spear mushrooms and peppers and fondue in similar fashion.
12

When all of the meat has been eaten, its time for the soup.
13

Add spinach, bok choy, bean sprouts and any remaining mushrooms and peppers to fondue pot.
14

Add the 2 tbsp (25 mL) cilantro and noodles and simmer for about 3 minutes.
15

Ladle into individual bowls.
16

Garnish with additional dipping sauce, cilantro and hot pepper flakes.
17

Serve with...
18

Mongolian Hot Pot Dipping Sauce, chili garlic sauce, tomato curry sauce, Thai peanut sauce.