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Mongolian Fire Pot

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Mongolian Fire Pot
If you don't have a Mongolian fire pot, you can use a fondue pot or electric skillet or wok

1 (l-Ib.) pork shoulder bone
6 to 8 cups water
1 teaspoon salt
l lb. fresh shrimp
2 Ibs. beef flank steak, partially frozen
or any combination of your own
2 (3-inch) squares Bean Curd
1 tomato
1/2 Ib. fresh spinach
1lb. Chinese cabbage
2 oz. bean thread noodles
3 cups hot water
6 tablespoons sha cha sauce
9 tablespoons soy sauce
1-1/2 teaspoons salt
6 green scallions, chopped in l-inch lengths
1 tablespoon oil
Put pork shoulder bone in a saucepan half full of water. Cover and bring to a boil over medium-high heat. Reduce heat to low, add salt and simmer 2 hours. Shell and devein shrimp,Rinse and dry with a paper towel. Cut shrimp along outside curve without Cut ting all the way through. Open each shrimp to form a butterfly. Cut partially frozen steak across grain into paper-thin slices. Arrange shrimp and steak on a platter. Dice bean curd and tomato into 1inch cubes. Arrange bean curd on a small platter. Set tomato aside. Wash spinach and Chinese cabbage and cut into bite-size pieces. Arrange on small platters. Soak bean thread noodles in 3 cups hot water 15 minute Drain and arrange softened noodles on a plate. Mix sha cha sauce and soy sauce. Spoon into 6 small bowls; set aside. Pour liquid from pork bone into fire pot, electric wok or fondue pot and bring to a boil. Add scallions, oil and tomato cubes. Bring to a second boil. Reduce heat to medium. Arrange plates of raw flank steak, shrimp, Chinese cabbage, spinach, bean curd and bean noodles around fire pot. With chopsticks or a fondue fork each person drops several pieces of meat, shrimp or vegetables into simmering broth, removes each piece when done as desired, and dips it into the sauce.
Makes 6 servings.

Chinese Fire Pot


Ingredients

1 lb boneless beef sirloin;or beef round
1 lb boned chicken breasts
1 lb fish fillets
1 lb medium shrimp
1 lb chinese cabbage
1/2 lb fresh mushrooms
2 (3-inch) squares tofu,diced
3/4 lb chinese pea pods
2 bunches scallions
2 bunches spinach
8 oz canned water chestnuts;drained and sliced
8 oz canned bamboo shoots;drained and sliced
4 cn chicken broth; (13 3/4-oz cans)
sweet-and-sour dipping sauce
soy sauce
prepared hot chinese mustard
1/4 lb fine egg noodles; cooked
1 scallions; chopped

It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp.Chop cabbage into bite-size chunks. Clean mushrooms.Slice mushrooms.Wash, trim ends and string pea pods. Clean scallions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve,arrange beef, chicken, fish, shrimp, cabbage,mushrooms,tofu,snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil.Place heating unit under Chinese hot pot,or use an electric pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,each person places whatever ingredients are desired into hot broth to poach.When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired,and eaten with noodles.

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