MONGOLIAN HOT POT INGREDIENTS RECIPES

Name: Mongolian Hot Pot
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6-8 serving(s)
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

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

MONGOLIAN HOT POT RECIPE | EAT SMARTER USA

Mongolian Hot Pot recipe | Eat Smarter USA image

The Mongolian Hot Pot recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 3 hours 10 minutes

Yield 6

Number Of Ingredients 18

Ingredients

1 cup Mirepoix (chopped)
2 onions
1 bay leaf
2 cloves
0.5 teaspoon peppercorns
1 spring chicken (approx. 1.4 kg, ready-to-cook)
2 cups Veal fillet (diced)
2 cups Chicken breasts (diced)
1 Leek (sliced)
1.75 cups carrots (sliced)
3 cups Mushrooms (halved)
1.667 cups zucchini (sliced)
1.333 cups Broccoli (broken into florets)
1 yellow pepper (cut into strips)
1.333 cups Prawn (peeled, entrails removed)
1.333 cups mussels (debearded, open ones discarded)
5 ounces Glass noodles
1.667 cups Plaice fillet (skinned, ready-to-cook, diced)

Steps:

Place the mirepoix, onions, bay leaf, cloves, peppercorns and the chicken into a large pot. Add 2.5 litres water and a good pinch of salt and bring to the boil. Then cook gently on a medium heat for 2-2.5 hours. Scoop the foam off every so often.
Sieve the soup and remove the chicken. Place all the desired ingredients in bowls on the table and pour the chicken soup into a fondue pot. Bring to the boil on a rechaud and skewer the ingredients of fondue forks and cook in the soup. Serve with dips.

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