Broth For Mongolian Hot Pot Recipes

MONGOLIAN HOT POT

Steps:

• Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
• Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
• Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!

SHUAN YANG ROU (MONGOLIAN FIREPOT FEAST)

Steps:

• Partially freeze the meat to make thin slicing easier.
• Prepare vegetable platter in advance and chill.
• Prepare meat platter in advance and chill.
• When ready to dine, bring stock, scallions, garlic, and wine to a simmer over low heat on a tabletop burner or in a traditional Chinese hot pot. Place in the middle of the table.
• Pour hot water over cellophane noodles and let soak for 30 minutes. Drain and place in a bowl.
• Lay sliced meat platter on table. Lay prepared vegetables platter on table.
• In various small bowls, place each of your chosen dipping sauces. Place bowls on table around simmering broth.
• Each guest gets a bowl, a small plate, chopsticks and a spoon. Sometimes small individual strainers are used as well as chopsticks for dipping or to fish out morsels that fall into the pot.
• NOTE: In addition to the lamb, beef or pork, shrimp, shelled and deveined, oysters, mussels or clams, shucked, and tofu, cut in 1" cubes may be added depending on taste and interest. You may also use a mixture of any of the above.
• NOTE: In addition to the bok choy, shiitake mushrooms, and the spinach, snow peas, sprouts, bamboo shoots may be added depending on taste and interest. You may also use a mixture of any of the above or any other vegetable you wish.
• NOTE: In addition to the soy sauce and hoisin sauce, Chinese hot mustard, oyster sauce, sesame oil, and rice or Chinese brown vinegar may be added depending on taste and interest. You may also use a mixture of any of the above.
• HOW TO DINE HOT-POT STYLE: First pick up some meat with the chopsticks and swish it around in the hot broth until cooked through, about 1-2 minutes. Dip meat in some of the sauce and eat. Alternatively, place a little of various sauces of your choice in your bowl, mix them together to taste, and dip the meat in this. About halfway through the dining, add the noodles to the broth to simmer. Dip the vegetables in the broth and proceed as with the meat. Finally, spoon some of the broth and noodles into your bowl and drink as a soup.

MONGOLIAN HOTPOT WITH CHICKEN AND SHRIMP

Steps:

• Cut the chicken and red snapper filets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.
• Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.
• Place the sliced chicken, shrimp, red snapper and the shredded vegetables on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
• On the stove, bring the broth and water with the rice wine to a boil, and add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that the pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the pot). Place the pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
• To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.
• Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.
• Serve with hot steamed rice.