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		Bean threads
2 lbs		Boneles lamb - cut thin strips
		= (from lamb leg or loin)
1 lb		Medium raw shrimp - shelled, deveined
1 x		Spinach - (abt 3/4 lb) - washed, drained,
		And stems removed
2		Green onions, including tops - cut 1" pieces
8 cups		Chicken broth
1 x		Ginger - crushed
2 tablespoons		Dry sherry or Chinese rice wine
		Hot and Spicy Sauce
1 tablespoon		Minced ginger
1 tablespoon		Minced garlic
1 teaspoon		Chopped cilantro (Chinese parsley)
1/4 cup		Chicken broth
2 tablespoons		Soy sauce
2 teaspoons		Chili paste
1/8 teaspoon		Freshly-ground white pepper
		Sweet and Sour Plum Sauce
1/3 cup		Plum sauce
2 tablespoons		Seasoned rice vinegar
1 tablespoon		Soy sauce
2 teaspoons		Sesame oil
		Hoisin Flavored Sauce
3 tablespoons		Hoisin sauce
2 tablespoons		Chicken broth
1 tablespoon		Catsup
1 tablespoon		Soy sauce
2 teaspoons		Honey
1 teaspoon		Worcestershire sauce
		Tangy Mustard Sauce
1 tablespoon		Minced garlic
1/4 cup		Chicken broth
3 tablespoons		Prepared Chinese mustard
2 tablespoons		Sesame oil
2 teaspoons		Soy sauce
		Curry Flavored Sauce
5 tablespoons		Canned unsweetened coconut milk
2 tablespoons		Soy sauce
2 tablespoons		Peanut butter
1 tablespoon		Curry powder
1/2 teaspoon		Chinese five-spice powder
1/4 teaspoon		Ground coriander
1/8 teaspoon		Ground cumin
		Miso Sauce
2 tablespoons		Fresh lemon juice
		= (or use rice vinegar)
1/4 teaspoon		Grated lemon peel
1/3 cup		Japanese rice wine (sake)
1/4 cup		White miso
1/2 teaspoon		Sugar

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.

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

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