Mongolion Lamb Hot Pot

Recipe Ingredients

8 cups	1896ml	Rich lamb or chicken stock*
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Minced garlic
6		Green onions - finely chopped
4 oz	113g	Dried bean thread noodles - soaked, and
		Cut into bite-size pieces
1 lb	454g / 16oz	Leafy greens - chopped bite size
		= (such as spinach, bok choy, or
		Napa cabbage)
3/4 lb	340g / 11oz	Boneless lamb - sliced paper thin
		= (this is easier to do if lamb is
		Partially frozen)
		Sesame Chile Sauce
3		Dried chiles - seeded, minced
3		Garlic cloves - minced
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Sesame paste
1 teaspoon	5ml	Sesame oil
1/2 cup	118ml	Soy sauce
2 tablespoons	30ml	Black vinegar
		Star Anise Black Vinegar Reduction
1 cup	237ml	Black vinegar
2		Pods star anise

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 lamb into paper-thin, bite-size slices. Arrange the noodles, lamb and vegetables 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 the heat so that the broth simmers gently. The guests use chopsticks or Chinese wire strainers to cook the lamb and vegetable slices in the simmering broth, and then dip into the sauce of their choice. After the meat and vegetables are consumed, guests add the noodles and any remaining greens to the broth to make the soup.

Sesame Chile Sauce: Mince chiles and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add sesame paste, sesame oil, soy sauce, and black vinegar stirring between each addition.

Star Anise Black Vinegar Reduction: Place vinegar and star anise in a small saucepot and simmer over medium-low heat until reduced by 1/2 about 7 minutes. Remove star anise before serving.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C19) - from the TV FOOD NETWORK

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