Mongolian hot pot is the Chinese version of fondue, and it’s great for entertaining because it brings people together and once you set it up, the guests do all the work! In northern China, lamb is traditionally the main ingredient, while in the south it might be seafood, chicken, or pork, and lots of fresh vegetables. End the meal by serving the flavorful broth as a soup.
6 cups chicken broth
2 slices ginger, each the size of a quarter, lightly crushed
2 green onions, cut in half and lightly crushed
8 ounces dried bean thread noodles
2 pounds tender boneless lamb or beef
1 package (14 oz.) regular-firm tofu, drained
2 pounds mixed leafy green vegetables, such as bok choy spinach, and napa cabbage
1 cup soy sauce
One-third cup chicken broth
2 tablespoons sesame seed paste or chunky peanut butter
2 tablespoons sesame oil
Place broth, ginger, and green onions in a large pot; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Discard ginger and green onions.
Soak noodles in warm water to cover until softened, about 5 minutes; drain. Cut noodles into 4-inch lengths.
Cut lamb into thin slices. Cut tofu into 1-inch cubes. Cut vegetables into bite-sized pieces. Arrange noodles, lamb, tofu, and vegetables attractively on a large platter. Cover and chill until ready to cook.
Combine dipping sauce ingredients in a bowl. Pour into individual dipping sauce bowls.
Reheat broth to simmering. Set a Mongolian hot pot or an electric wok in center of table. Pour broth into hot pot and adjust heat so broth simmers gently. Each diner cooks his or her choice of ingredients in the broth and seasons it with dipping sauce.
Makes 6 to 8 servings.
Taken from Martin Yan’s book “Martin Yan’s Feast” with permission. © Martin Yan. Published by Bay Books and Tapes, Inc. ISBN 0-912333-31-6.