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Asian Hot Pot (Mongolian Hot Pot)
Broth:
5 cups Beef Broth
2 Green Onions (chopped)
2 Garlic Cloves (minced)
About 5 Shiitake Mushrooms (chopped)
2 tbs Cilantro (chopped)
2 tbs Ginger Root (minced)
2 tbs Soy Sauce
Vegetable Platter:
8 Bok Choy leaves (cut into strips)
2 oz Spinach leaves (cut into strips)
1 8oz Can Bamboo Shoots (drained)
2 Green Onions (chopped)
1 cup Broccoli Florets
4 oz Egg Noodles (cooked)
1 lb Beef Tenderloin (sliced into thin strips)
Arrange vegetable platter before guests arrive
Bring Beef Broth to a boil
Add Green Onions, Garlic, Mushrooms, Cilantro, Ginger and Soy Sauce
Simmer for 15 minutes
Spear beef strips with fondue forks and cook in broth for 3-5 minutes
Spear vegetable strips and cook until tender
Dip cooked beef and vegetables into desired sauces
When all the meat has been eaten:
Add cooked Egg Noodles to broth
Add remaining vegetables to broth
Simmer for about 5 minutes
Serve portion to each guest in a bowl
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Dipping Sauces:
Sesame Sauce, Soy Wasabi Sauce, Spicy Oriental Sauce |
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Have you tried traditional Cheese Fondue?
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