Wednesday, March 19, 2014
Mongolian Hot Pot with Bean Curd
6 cups lamb or chicken stock 1 tablespoon dark soy sauce 1 slice ginger 2 green onions 3 lb boneless lamb 1 - 2 cakes bean curd 1 lb green vegetable, such as Chinese cabbage, bok choy, or spinach 3 1/2 ounces bean thread (vermicelli) noodles
Procedures : Cut the lamb into paper thin rectangular slices. Slice the bean curd. Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve. Lay the lamb, chopped vegetables, and side dishes on separate platters on the table.Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food. Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot). Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal. "