===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-24-94 (17:41)             Number: 437
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chinese Recipe 23              Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.00

      Title: Mongolian Hot Pot
 Categories: Chinese
      Yield: 4 servings

           - Ken Hom, Guest Chef               1 ts Minced garlic
           - MM:MK VMXV03A                     1 tb Fine chopd fresh coriander
      2 x  To 3 lb boneless lean lamb               DIPPING SAUCE:
      4 oz Bean thread (transparent            2 tb Sesame paste or pnut butter
           Noodles, about 2 1/2 pkgs)          1 tb Light soy sauce
    1/2 lb Spinach                             1 tb Rice wine or dry sherry
    1/2 lb Chinese cabbage                     2 ts Chili bean sauce
      1 qt Chicken stock                       1 tb Sugar
      1 ts Finely chopped ginger root          1 tb Hot water
      2 tb Finely chopped scallions

  This type of "fondue" was introduced into China after the Mongolian
  conquest in the 13th century and soon could be found throughout China with
  regional touches added. USING A CLEAVER or sharp knife, slice the lamb into
  very thin slices. Soak the noodles in warm water for 5 minutes, then drain
  them and cut them into 5-inch lengths. Separate the spinach leaves from the
  stalks and wash them well. Discard the stalks. Cut the Chinese cabbage into
  3-inch pieces. Combine all the ingredients for the dipping sauce in a small
  bowl and mix them well. Each guest should have his or her own small portion
  of dipping sauce and a plate containing lamb, spinach and Chinese cabbage.
  When you are ready to begin, bring the stock to a boil and light the
  fondue. Ladle the stock into the fondue pot and put the ginger, scallions,
  garlic and coriander into the stock. Each person selects a piece of food
  and cooks it quickly in the pot. When all the meat and vegetables have been
  eaten, add the noodles to the pot, let them heat through, then ladle the
  soup into soup bowls. This dish also works successfully with other foods
  such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce,
  although it will no longer be a Mongolian Hot Pot, but more like the
  Cantonese Chrysanthemum Pot.

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         Jack Wells Host of the Home Cooking and Recipes sub

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