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Mongolian Hot Pot

 

46

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

45

min

Trans-fat Free, Low Carb
 

Ingredients

3 pounds lamb
boneless, lean
4 ounces bean thread noodles
*
½ pound spinach
½ pound napa (Chinese) cabbage
1 quart chicken broth
*
1 teaspoon ginger root
chopped
*
2 tablespoons scallions, spring or green onions
chopped
1 teaspoon garlic
minced
1 tablespoon cilantro
chopped
*
Dipping sauce
2 tablespoons tahini (sesame paste)
*
1 tablespoon soy sauce, light
1 tablespoon rice wine
2 teaspoons chili bean sauce
*
1 tablespoon sugar
1 tablespoon water
hot

Directions

USING A CLEAVER or sharp knife, slice the lamb into very thin slices.

Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5 inch lengths.

Separate the spinach leaves from the stalks and wash them well.

Discard the stalks. Cut the Chinese cabbage into 3-inch pieces.

Combine all the ingredients for the dipping sauce in a small bowl and mix them well.

Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage.

When you are ready to begin, bring the stock to a boil and light the fondue.

Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock.

Each person selects a piece of food and cooks it quickly in the pot.

When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 55863% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 378mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 87g
Vitamin A 105% Vitamin C 47%
Calcium 11% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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