Mongolian Fire Pot Food

MONGOLIAN FIRE POT

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.

MONGOLIAN FIRE POT

Steps:

• Put pork shoulder bone in a saucepan half full of water. Cover and bring to a boil over medium-high heat. Reduce heat to low, add salt and simmer 2 hours. Shell and devein shrimp. Rinse and pat dry with a paper towel. Cut shrimp along outside curve without cutting all the way through. Open each shrimp to form a butterfly. Cut partially frozen steak across grain into paper-thin slices. Arrange shrimp and steak on a platter. Dice bean curd and tomato into 1-inch cubes. Arrange bean curd on a small platter. Set tomato aside. Wash spinach and Chinese cabbage and cut into bite-size pieces. Arrange on small platters. Soak bean noodles in 3 cups hot water 15 minutes. Drain and arrange softened noodles on a plate. Mix sha cha sauce and soy sauce. Spoon into 6 small bowls; set aside. Pour liquid from pork bone into fire pot, electric wok or fondue pot and bring to a boil. Add green onions, lard or oil and tomato cubes. Bring to a second boil. Reduce heat to medium. Arrange plates of raw flank steak, shrimp, Chinese cabbage, spinach, bean curd and bean noodles around fire pot. With chopsticks or a fondue fork each person drops several pieces of meat, shrimp or vegetables into simmering broth, removes each piece when done as desired, and dips it into the sauce.

MONGOLIAN FIRE POT BEEF FILLET

Steps:

• Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.
• Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes.
• When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced.
• While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.

ONE PAN MONGOLIAN BEEF

Steps:

• Toss the steak strips in the cornstarch and some salt and pepper and set aside for 5 minutes. Heat half the oil in a wok or frying pan over a high heat and fry the steak until browned all over. Remove and set aside.
• Heat the rest of the oil and fry the garlic, ginger and spring onions over a medium heat for 2 minutes.
• Add the stir-fry vegetables to the pan with a splash of water and fry for 1 minute before adding the chile flakes, soy sauce and sugar along with 200 milliliters (3/4 cup) water. Return the steak to the pan with the noodles and bubble until you have a glossy sauce that coats the noodles. Serve straight away.

MONGOLIAN HOT POT

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!