Ingredients Jump to Instructions ↓

  1. 10 cups rich seafood or chicken stock

  2. 1 tablespoon ginger, minced

  3. 1 tablespoon garlic, minced

  4. 6 green onions , chopped finely

  5. 4 ounces dried bean thread noodles, soaked and cut into bite-size pieces

  6. 1 pound leafy greens, such as spinach /bok choy/ Napa cabbage , chopped into bite-size pieces

  7. 8 sea scallops, sliced

  8. 4 small squid, cut into rings

  9. 1 (16 ounce) package soft tofu, drained and cut into 1-inch cubes

  10. 12 shrimp , peeled, deveined and butterflied

  11. 8 shucked oysters

  12. Garlic Mustard , recipe follows

  13. Ginger Soy Sauce, recipe follows

  14. 3 tablespoons garlic, minced

  15. 2 tablespoons sugar

  16. 1/4 cup water

  17. 3/4 cup dried mustard powder

  18. 2 tablespoons sesame oil

  19. 3/4 teaspoon cooking oil

  20. 2/3 cup rice wine vinegar

  21. 1/4 cup ginger , minced

  22. 2 tablespoons honey

  23. 1 teaspoon sesame oil

  24. 3/4 cup soy sauce

Instructions Jump to Ingredients ↑

  1. Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood , vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.

  2. *Note: the success of this dish depends on starting with a full-flavored stock or broth.

  3. Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.

  4. Yield: about 1 1/2 cups In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.

  5. Yield: about 1 cup


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