Mongolian Hot Pot Recipe
- 1½ lbs loin or leg of lamb, thinly sliced and cut into 1-inch (2.5 cm) strips (750 g)
- 4 oz spinach leaves, cut into strips (125 g)
- 8 oz bok choy, cut into strips (250 g)
- 2 red and/or green bell peppers, cut into large chunks
- 1 cup sliced mushrooms (250 mL)
- ½ cup bean sprouts (125 mL)
- 2 green onions, chopped
- 6 cups beef broth (1.5 L)
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tsp grated gingerroot (10 mL)
- Mongolian Hot Pot Dipping Sauce
- 2 tbsp chopped fresh cilantro (25 mL)
- 4 oz rice stick or bean thread noodles, cooked (125 g)
- Chopped fresh cilantro for garnish
- Hot pepper flakes for garnish
- Roll up strips of lamb and place on a large serving platter. Cover and set aside.
- Vegetable platter: On another large platter, decoratively arrange spinach, bok choy, peppers, mushrooms, bean sprouts and green onions.
- Broth: In a large saucepan, combine beef broth, shallot, garlic and ginger. Bring to a boil. Simmer, covered, for 15 minutes. Immediately transfer to fondue pot, setting flame to keep at a simmer.
- Provide each guest with a bowl of Mongolian Hot Pot Dipping Sauce. Spear a lamb roll with fondue fork and fondue for about 3 minutes or until cooked to desired doneness. Dip cooked lamb in sauce before eating. Spear mushrooms and peppers and fondue in similar fashion.
- When all of the meat has been eaten, it’s time for the soup. Add spinach, bok choy, bean sprouts and any remaining mushrooms and peppers to fondue pot. Add the 2 tbsp (25 mL) cilantro and noodles and simmer for about 3 minutes. Ladle into individual bowls. Garnish with additional dipping sauce, cilantro and hot pepper flakes.
- Serve with…
- Mongolian Hot Pot Dipping Sauce, chili garlic sauce, tomato curry sauce, Thai peanut sauce.
