mongolian hot pot recipe

Mongolian Hotpot 

Preparation time: 15 minutes +

10 minutes soaking

Total cooking time: 5 minutes

Serves : 

Ingredients :

To prepare a perfect mongolian
hot pot we need :

1/3 CUP (80 ml/2 ¾fl OZ] light soy sauce 

2 tablespoons Chinese sesame paste

3 tablespoons Chinese rice wine 

1 teaspoon chilli and garlic paste 

250 g [8 oz] dried rice vermicelli 

600 g [1¼ lb] lamb backstraps or loin

fillet, thinly sliced across the grain

4 Spring onions [scallions], sliced 

1.5 litres (48 fl oz] chicken Stock

6 thin slices of ginger

300 g [10 oz] silken firm tofu, cut into 1.5

cm [⅝ inch) cubes

300 g [10 oz] Chinese broccoli (gai lan),

cut into 4 cm (1½ inch] lengths

2 cups [75 g /2½ oz] shredded Chinese

cabbage [wom bok]

• Preparation :

1 -To make the sauce, combine the soy

sauce, sesame paste, 1 tablespoon of the

rice wine and the chilli and garlic paste in

a small bowl.

2 -Put the vermicelli in a large heatproof

bowl, cover with boiling water and soak

for 6-7 minutes. Drain well and divide

among six serving bowls. Top with the

lamb slices and spring onion.

3- Put the stock, ginger and remaining rice

wine in a 2.5 litre [80 fl oz] flameproof

hotpot or large saucepan. Cover and bring

to the boil over high heat. Add the tofu,

Chinese broccoli and Chinese cabbage

and simmer, uncovered, for1 minute, or

until the broccoli has wilted. Divide the

tofu, broccoli and cabbage among the

serving bowls, then ladle on the hot

stock-it should be hot enough to cook

the lamb. Drizzle a little .of the Sauce

 top and serve therest #on the side.