Mongolian Fire Pot Recipes

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INSTANT POT® MONGOLIAN CHICKEN



Instant Pot® Mongolian Chicken image

Crispy, tender, and flavorful, this sweet and sour chicken is made in less than 30 minutes in your Instant Pot®! Serve over rice for a quick and easy midweek dinner.

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
4 boneless chicken breast, cut into cubes
1 cup chicken broth
½ cup brown sugar
½ cup soy sauce
1 carrot, chopped
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
2 tablespoons cornstarch
¼ cup water
1 teaspoon sesame seeds

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
  • Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 23.4 g, Cholesterol 40 mg, Fat 6.5 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 1.1 g, Sodium 1439.2 mg, Sugar 18.4 g

MONGOLIAN HOT POT



Mongolian Hot Pot image

I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz.

Provided by breezermom

Categories     Steak

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1/4 cup sherry wine or 1/4 cup white grape juice
2 1/2 tablespoons gingerroot, finely grated
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon brown sugar
1 tablespoon cornstarch
2 large garlic cloves, crushed
1/2 teaspoon red pepper flakes
12 ounces flank steaks or 12 ounces sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths
1 lb bok choy, thinly sliced crosswise
3 1/2 ounces fresh shiitake mushrooms, wiped, stems removed, and thinly sliced
4 large scallions, thinly sliced
2 medium carrots, peeled and cut into 1/4 inch slices
4 cups beef stock (I would use more...at least a cup more)
2 cups water
1/3 cup hoisin sauce
4 ounces soba noodles
chinese hot pepper oil, to taste

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!

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.

TRADITIONAL MONGOLIAN HOT POT WITH LAMB



Traditional Mongolian Hot Pot With Lamb image

Guests cook for themselves in this northern Chinese version of fondue. This recipe features lamb rather than the traditional mutton.

Provided by Rhonda Parkinson

Categories     Entree     Dinner

Time 30m

Yield 6

Number Of Ingredients 8

6 cups stock (lamb or chicken)
1 tablespoon soy sauce (dark)
1 slice ginger
2 scallions
3 pounds lamb (boneless)
1 - 2 pieces bean curd
1 pound cabbage (Chinese, or other green vegetable like bok choy, or spinach)
3 1/2 ounces noodles (bean thread vermicelli)

Steps:

  • Cut the lamb into paper-thin rectangular slices. Slice the bean curd.
  • Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve.
  • Lay the lamb, chopped vegetables, and side dishes 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.
  • Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot.)
  • Place the fondue 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. Cook the noodles and serve at the end of the meal.

Nutrition Facts : Calories 711 kcal, Carbohydrate 17 g, Cholesterol 218 mg, Fiber 2 g, Protein 66 g, SaturatedFat 16 g, Sodium 753 mg, Sugar 6 g, Fat 41 g, ServingSize 4-6 people (6 servings), UnsaturatedFat 0 g

MONGOLIAN FIRE POT BEEF FILLET



Mongolian Fire Pot Beef Fillet image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

3 cups beef broth
6 slices fresh ginger
3 pieces star anise
3 cloves garlic
2 to 3 hot dried chili peppers
1 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds fillet of beef, tied to keep an even shape
2 carrots, thinly sliced diagonally
3 ribs celery, thinly sliced diagonally
1/2 cup green scallions, thinly sliced diagonally
Hot chili paste
Coarse salt
Sesame oil
Soy sauce

Steps:

  • Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.
  • Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes.
  • When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced.
  • While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.

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