Ingredients Jump to Instructions ↓

  1. 10 cups 2370ml Rich seafood or chicken stock*

  2. 1 tablespoon 15ml Minced ginger

  3. 1 tablespoon 15ml Minced garlic

  4. 6 Green onions - chopped finely

  5. 4 oz 113g Dried bean thread noodles - soaked, and Cut into bite-size pieces

  6. 1 lb 454g / 16oz Leafy greens - chopped bite-size

  7. 8 Sea scallops - sliced

  8. 4 Squid - cut into rings (small)

  9. 1 Soft tofu - (16 oz) - drained, and Cut into 1" cubes

  10. 12 Shrimp - peeled, deveined, And butterflied

  11. 8 Shucked oysters Garlic Mustard

  12. 3 tablespoons 45ml Minced garlic

  13. 2 tablespoons 30ml Sugar

  14. 1/4 cup 59ml Water

  15. 3/4 cup 177ml Dried mustard powder

  16. 2 tablespoons 30ml Sesame oil

  17. 3/4 teaspoon 3.8ml Cooking oil

  18. 2/3 cup 157ml Rice wine vinegar Ginger Soy Sauce

  19. 1/4 cup 23g / 0.8oz Minced ginger

  20. 2 tablespoons 30ml Honey

  21. 1 teaspoon 5ml Sesame oil

  22. 3/4 cup 177ml Soy sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: The success of this dish depends on starting with a full-flavored stock or broth. 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. For the Garlic Mustard: 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. (Makes about 1 1/2 cups) For the Ginger Soy Sauce: In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition. (Makes about 1 cup) This recipe yields 6 servings.


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