Ingredients Jump to Instructions ↓

  1. 3 lb Boneless lean lamb

  2. 1 tb Sugar

  3. 2 ts Chili bean sauce

  4. 1 tb Rice wine or dry sherry

  5. 1 tb Light soy sauce

  6. peanut butter

  7. 2 tb Sesame paste, or:


  9. 1 tb Finely chopped cilantro

  10. 1 ts Minced garlic

  11. 2 tb Finely chopped scallions

  12. 1 ts Finely chopped ginger root

  13. 1 qt Chicken stock

  14. 1/2 lb Chinese cabbage

  15. 1/2 lb Spinach

  16. 4 oz Bean thread noodles

  17. 1 tb Hot water

Instructions Jump to Ingredients ↑

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

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

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

  4. Discard the stalks.

  5. Cut the Chinese cabbage into 3-inch pieces.

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

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

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

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

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

  11. 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.

  12. This dish also works successfully with other foods such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot.


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