MONGOLIAN FIRE POTS RECIPES

Name: Mongolian Fire Pot
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6 serving(s)
Ingredients: 1 lb boneless skinless chicken breast, strips; 1 lb fresh shrimp, peeled,deveined,cut in half lengthwise; 1 lb flank steak, sliced in strips; 6 -8 ounces fresh baby spinach leaves; 1 (14 ounce) package firm tofu, cut in 1 inch squares; 6 cups chicken stock; 2 slices fresh ginger, smashed with a knife; 2 green onions, coarsely chopped

MONGOLIAN FIRE POT RECIPE - FOOD.COM

Mongolian Fire Pot Recipe - Food.com image

Fun, fun, fun!!!! My husband and I did this fire pot for our last dinner party. Everyone loved it and the dinner went on for a long time with lots of laughs and conversation. We also served an assortment of wines. You can serve any meat, seafood or vegetables you wish. Fried rice and Kim Chee are great accompaniments. I would plan 4 people to a pot. We used two pots for our party. This is so much nicer than the messy oil fondues. Cooking time depends on how long you want your party to go on!! LOL

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast, strips
1 lb fresh shrimp, peeled,deveined,cut in half lengthwise
1 lb flank steak, sliced in strips
6 -8 ounces fresh baby spinach leaves
1 (14 ounce) package firm tofu, cut in 1 inch squares
6 cups chicken stock
2 slices fresh ginger, smashed with a knife
2 green onions, coarsely chopped

Steps:

Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
Your guests spear and cook their food with fondue forks.
Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
We also provided chopsticks for eating with.
Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.
End the meal with fortune cookies and green tea ice cream.

Nutrition Facts : Calories 644.6, FatContent 21.4, SaturatedFatContent 6.7, CholesterolContent 295.9, SodiumContent 865, CarbohydrateContent 17.7, FiberContent 2, SugarContent 6.7, ProteinContent 91.9

MONGOLIAN HOT POT RECIPE - FOOD.COM

Mongolian Hot Pot Recipe - Food.com image

I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz.

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup sherry wine or 1/4 cup white grape juice
2 1/2 tablespoons gingerroot, finely grated
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon brown sugar
1 tablespoon cornstarch
2 large garlic cloves, crushed
1/2 teaspoon red pepper flakes
12 ounces flank steaks or 12 ounces sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths
1 lb bok choy, thinly sliced crosswise
3 1/2 ounces fresh shiitake mushrooms, wiped, stems removed, and thinly sliced
4 large scallions, thinly sliced
2 medium carrots, peeled and cut into 1/4 inch slices
4 cups beef stock (I would use more...at least a cup more)
2 cups water
1/3 cup hoisin sauce
4 ounces soba noodles
chinese hot pepper oil, to taste

Steps:

Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!

Nutrition Facts : Calories 302.4, FatContent 10.5, SaturatedFatContent 3, CholesterolContent 39, SodiumContent 1411.7, CarbohydrateContent 32.7, FiberContent 2.7, SugarContent 9.2, ProteinContent 19.8

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MONGOLIAN HOT POT RECIPE - FOOD.COM

I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz.
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Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!

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