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Lamb Firepot

A Mongolian hot pot is a handsome piece of equipment to use for communal table-top cooking. It consists of a cylindrical chimney that holds coals surrounded by a moat that holds the liquid. The diners become the cooks. They pick out a bite of food, cook it in the bubbly broth, then dip it in savory sauce before eating. If this sounds complicated, try lamb firepot in an electric wok and see how easy and delicious it can be. Serve it with your choice of two or three dipping sauces. After you are done with the meat, shrimps, vegetables, and noodles, serve the delicious broth as a soup.

Type: Lamb
Courses: Main Course
Serves: 6 people

Recipe Ingredients

3 oz 85gBean threads
2 lbs 908g / 32ozBoneles lamb - cut thin strips
  = (from lamb leg or loin)
1 lb 454g / 16ozMedium raw shrimp - shelled, deveined
1   Spinach - (abt 3/4 lb) - washed, drained,
  And stems removed
2   Green onions, including tops - cut 1" pieces
8 cups 1896mlChicken broth
1   Ginger - crushed
2 tablespoons 30mlDry sherry or Chinese rice wine
  Hot and Spicy Sauce
1 tablespoon 15mlMinced ginger
1 tablespoon 15mlMinced garlic
1 teaspoon 5mlChopped cilantro (Chinese parsley)
1/4 cup 59mlChicken broth
2 tablespoons 30mlSoy sauce
2 teaspoons 10mlChili paste
1/8 teaspoon 0.6mlFreshly-ground white pepper
  Sweet and Sour Plum Sauce
1/3 cup 78mlPlum sauce
2 tablespoons 30mlSeasoned rice vinegar
1 tablespoon 15mlSoy sauce
2 teaspoons 10mlSesame oil
  Hoisin Flavored Sauce
3 tablespoons 45mlHoisin sauce
2 tablespoons 30mlChicken broth
1 tablespoon 15mlCatsup
1 tablespoon 15mlSoy sauce
2 teaspoons 10mlHoney
1 teaspoon 5mlWorcestershire sauce
  Tangy Mustard Sauce
1 tablespoon 15mlMinced garlic
1/4 cup 59mlChicken broth
3 tablespoons 45mlPrepared Chinese mustard
2 tablespoons 30mlSesame oil
2 teaspoons 10mlSoy sauce
  Curry Flavored Sauce
5 tablespoons 75mlCanned unsweetened coconut milk
2 tablespoons 30mlSoy sauce
2 tablespoons 30mlPeanut butter
1 tablespoon 15mlCurry powder
1/2 teaspoon 2.5mlChinese five-spice powder
1/4 teaspoon 1.3mlGround coriander
1/8 teaspoon 0.6mlGround cumin
  Miso Sauce
2 tablespoons 30mlFresh lemon juice
  = (or use rice vinegar)
1/4 teaspoon 1.3mlGrated lemon peel
1/3 cup 78mlJapanese rice wine (sake)
1/4 cup 59mlWhite miso
1/2 teaspoon 2.5mlSugar

Recipe Instructions

Soak the bean threads in warm water to cover for 30 minutes. Drain and cut into 3-inch lengths. Place on a serving platter with the lamb, shrimp, spinach, and green onions. Cover and refrigerate until ready to cook.

Combine the dipping sauce ingredients in separate serving bowls.

In a large pot, bring the broth, ginger, and sherry to a boil. Reduce the heat and simmer, covered, for 20 minutes. Discard the ginger. Set the Mongolian firepot or an electric wok in the center of the table. Arrange the meat, shrimp, vegetables, and dipping sauces around the cooking vessel. Pour the hot broth into the firepot and adjust the heat so the broth simmers gently. Each diner cooks his or her choice of ingredients and seasons it with a dipping sauce.

This recipe yields 6 to 8 servings.

Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)


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