Chinese Mongolian Hot Pot
- 1 pound thinly sliced lamb
- 4 ounces cellophane noodles soaked in hot water for 20 minutes
- 1 pound bok choy or spinach cut into bite size pieces
- 1 block tofu
- 8 cups chicken broth
Sesame Dipping Sauce
- 6 tablespoons roasted sesame paste or peanut butter
- 6 tablespoons warm water
- 1/2 teaspoon salt
- 1/4 cup soy sauce
- 2 tablespoons sherry
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1 teaspoon hot chili oil
Make Sesame Dipping Sauce by blending the sesame paste with the water in a medium bowl; add salt, soy sauce, sherry cider vinegar, sugar and hot chili oil. Spoon a few tablespoons of sauce into each of 4 small serving bowls.
Heat broth in hot pot (use an electric wok, electric skillet, or portable induction cooktop).
Place sliced lamb on serving plate, drained cellophane noodles in a bowl, and bok choy in a bowl , and place around the hot pot.
To serve, each person takes a piece of sliced lamb and dips it in the hot broth to cook it (it will cook in a few seconds because the meat is so thinly sliced), removes it to their bowl of sauce and eats it. Once everyone is done with the meat, add the tofu, noodles and bok choy to the pot and cook a few minutes until done. Divide among everyone's bowls, adding more sauce if desired.
Adapted from Florence Lin's Cooking with Fire Pots. Beef or chicken can be substituted for lamb, if desired.