This dish also works successfully with other foods such as steak, balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian hot pot, but more like the Cantonese chrysanthemum pot.
- 3 lb boneless lean lamb
- 4 oz bean thread noodles
- ½ lb spinach
- ½ lb Chinese cabbage
- 1 qt chicken stock
- 1 tsp finely chopped ginger root
- 2 tbsp finely chopped scallions
- 1 tsp minced garlic
- 1 tbsp finely chopped cilantro
Dipping sauce Edit
- 2 tbsp sesame paste or peanut butter
- 1 tbsp light soy sauce
- 1 tbsp rice wine or dry sherry
- 2 tsp chili bean sauce
- 1 tbsp sugar
- 1 tbsp 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.