Mongolian Hot Pot

  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.

loin, bok choy, red andor, mushrooms, bean sprouts, green onions, beef broth, shallot, garlic, gingerroot, dipping sauce, fresh cilantro, rice, fresh cilantro, pepper

Taken from www.cookstr.com/recipes/mongolian-hot-pot (may not work)

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