Firepot Ingredients Recipes

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MONGOLIAN FIRE POT



Mongolian Fire Pot image

Fun, fun, fun!!!! My husband and I did this fire pot for our last dinner party. Everyone loved it and the dinner went on for a long time with lots of laughs and conversation. We also served an assortment of wines. You can serve any meat, seafood or vegetables you wish. Fried rice and Kim Chee are great accompaniments. I would plan 4 people to a pot. We used two pots for our party. This is so much nicer than the messy oil fondues. Cooking time depends on how long you want your party to go on!! LOL

Provided by ugogirl

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, strips
1 lb fresh shrimp, peeled,deveined,cut in half lengthwise
1 lb flank steak, sliced in strips
6 -8 ounces fresh baby spinach leaves
1 (14 ounce) package firm tofu, cut in 1 inch squares
6 cups chicken stock
2 slices fresh ginger, smashed with a knife
2 green onions, coarsely chopped

Steps:

  • Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
  • Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
  • Your guests spear and cook their food with fondue forks.
  • Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
  • We also provided chopsticks for eating with.
  • Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
  • If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.
  • End the meal with fortune cookies and green tea ice cream.

SHUAN YANG ROU (MONGOLIAN FIREPOT FEAST)



Shuan Yang Rou (Mongolian Firepot Feast) image

Hot pot is a very popular dish in Beijing and is primarily eaten in winter, when cold winds blow down from Mongolia. It is also a popular Chinese New Year dish. Traditionally, diners start with meat first and then move on to the vegetables. As the dinner progresses, the ingredients add more and more flavor to the broth. Instead of the noodles, the firepot can also be served with steamed buns or dumplings. This recipe does require the use of a tabletop burner to keep the stock at or near a constant simmer.

Provided by Member 610488

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 cups beef broth
2 scallions, chopped in 2 inch pieces
1 garlic clove, sliced into slivers lengthwise
1/2 cup shaoxing wine or 1/2 cup red wine
2 lbs beef or 2 lbs pork, very thinly sliced
3 ounces cellophane noodles (optional)
1/2 lb bok choy, cut into slices
1/4 lb shiitake mushroom, sliced
1/4 lb spinach, washed and drained
1 cup hoisin sauce
1 cup soy sauce

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.

Nutrition Facts : Calories 383.3, Fat 17.3, SaturatedFat 6.7, Cholesterol 81.3, Sodium 4365.3, Carbohydrate 24.9, Fiber 3, Sugar 13.5, Protein 32.1

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