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Mongolian hot pot / Chinese fondue / Shabu Shabu
Serve this with the Sesame-Soy dipping sauce. See the website for more details.
Serves 4
• 1 ¼ lb of lean lamb – cut into paper thin slices
• 6 oz of baby bok choy cut into 2 inch pieces
• 5 onions – cut into ½ inch pieces
• 5 small onions – finely chopped
• 1 red pepper cut into bite size pieces
• 4 dried shitake mushrooms (soak in hot water for 30 mins, drain and reserve liquid)
• 1 pint of chicken or beef stock
• 2 tbsp of Soy Sauce
• 1 star anise
• 1 tbsp of ginger finely chopped
• 2 handfuls of bean sprouts
• 6-8 chestnut mushrooms – cut into quarters
• 3 oz of rice noodles soaked in hot water for 30 minutes and drained.
Arrange the lamb on a large plate and drizzle with a small amount of the sesame-soy dipping
sauce and marinate for 30 minutes. Decant the remaining sauce into 4 bowls and put in front
of each place setting.
Place the bok choy, onion pieces and red pepper and mushrooms on a separate plate.
Add the stock to the hot pot, then add the reserved mushroom liquid, star anise, finely
chopped onions, and sliced shitake mushrooms. Adjust the heat source to bring the broth to a
boil, then reduce the heat and simmer for 20 minutes.
When ready to serve, add the bean sprouts and chestnut mushrooms to the broth.
Diners should cook apiece of lamb with onion, pepper or bok choy for about 1 minute, and then
eat with the dipping sauce.
When all the lamb and vegetables have been cooked, add the rice noodles to the broth, bring
to the boil and then divide into 4 bowls. Season with the remaining dipping sauce.
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Something to consider?
Mongolian Hot Pots are aromatic and low fat! All the preparation is done in advance, so
you can sit back and enjoy with your friends or family. Our Shabu Shabu has a central
chimney chamber ensuring good heat distribution.
See the full range at www.tabletopcookware.co.uk
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