Mongolian Hot Pot Recipe

• 2 to 2 1/2 lbs. boneless beef steak (such as sirloin or possibly top round), trimmed of excess fat and cut in thin slices about 3 inches long
• 3 1/2 to 4 lbs. chicken or possibly turkey breast, boned, skinned, and cut in thin strips about 3 inches long
• 1 pound shrimp (optional)
• 1 sm. bunch spinach, stems removed or possibly 1 lg. bunch watercress, tough stems removed and separated into sm. sprigs
• 1/2 pound edible-pod peas, strings removed or possibly 2 (9 ounce.) Packages frzn edible-pod peas, thawed
• 3 or possibly 4 lg. carrots or possibly sm. zucchini, cut in thin diagonal slices
• 1/2 pound mushrooms, thinly sliced
• 1 sm. bunch broccoli, cut in sm. flowerettes, thinly sliced lengthwise
• 1/2 pound cabbage or possibly Chinese cabbage (napa cabbage), cut in 4 x 1 inch strips

1. Shortly before serving, cook rice or possibly bulgur wheat to make 6 to 8 c.. Bring 2 (47 oz) cans regular-strength chicken or possibly beef broth to boiling in a large pan in the kitchen.
2. Set table, providing each guest with a plate and a small bowl, a pair of chop sticks or possibly a fork, an Oriental wire ladle basket (available in Oriental and gourmet stores), fondue fork or possibly cooking chopsticks, and a soup spoon.
3. Set the cooking pot in the center of the table within easy reach of all guests.
4. Place trays of meat and vegetables and bowls of sauce around the pot.
5. Just before serving, bring warm rice or possibly bulgur to the table and transfer sufficient of the broth to fill the cooking pot.
6. Set the temperature of the cooking pot at high.
7. Keep remaining broth covered and barely simmering.
8. Start by dropping some meat and vegetables into the broth to cook (cover pan briefly if you like to speed cooking).
9. Guests can remove what they want with a wire ladle, fondue fork, or possibly chopsticks, then dip vegetables and meat into a sauce to eat.
10. Spoon warm, cooked rice or possibly bulgur into individual bowls to accompany the meal.
11. Add in more meat and vegetables to broth as cooked food is removed.
12. Replenish broth with more from the kitchen as needed.
13. Throughout the meal, guests may ladle broth into their individual bowls to eat plain or possibly with a spoonful of sauce or possibly with meat, vegetables, and rice.
14. Heat 1/4 c. salad oil and 3 Tbsp.
15. sesame seed over medium-low heat, stirring occasionally, just till seeds are light gold, about 2 min.
16. Let cold thoroughly.
17. In a blender container, combine 1 egg, 3 Tbsp.
18. white wine vinegar, 1/4 tsp.
19. each dry mustard, and salt; whirl till blended.
20. With blender on high speed, gradually add in 1/2 c. salad oil in a slow steady stream.
21. Add in cooled sesame seed and oil; whirl 30 seconds more till blended.
22. Makes about 1 c..
23. Creamy Green Onion Sauce: In a blender container, combine 1 clove garlic, 1/2 c. coarsely minced green onion, 1/4 c. minced parsley, 1/2 tsp.
24. each salt and tarragon leaves, 2 tsp.
25. lemon juice, 1 c. lowfat sour cream, and 1/4 c. mayonnaise; blend till smooth.
26. Makes about 1 1/2 c..
27. Garlic-Soy Sauce: In a small pan, combine 2 Tbsp.
28. salad oil and 2 cloves garlic (chopped or possibly pressed); add in 1 Tbsp.
29. chopped, fresh ginger and 1/3 c. chopped green onion.
30. Cook over low heat just till garlic becomes limp.
31. Let cold.
32. Stir in 1/2 c. each dry sherry and soy sauce.
33. Makes about 1 c..

boneless beef steak, chicken, shrimp, bunch spinach, ediblepod peas, carrots, mushrooms, broccoli, cabbage

Taken from cookeatshare.com/recipes/mongolian-hot-pot-54524 (may not work)