Name: Mongolian Hotpot
Ingredients: 3 lb Lean lamb leg of fillet; 7 1/2 c Chicken stock; 1 ts Peeled; grated, fresh root ginger; 1 Clove garlic; crushed; 2 tb Chopped spring onion; 2 tb Chopped fresh coriander; 4 oz Spinach leaves; shredded; 8 oz Chinese leaves; shredded; 3 oz Instant soup noodles; 6 tb Soy sauce; 3 tb Smooth peanut butter; 2 tb Rice wine or dry sherry; 1 pn Chile powder; 3 tb Hot water; 1 Shallot; finely chopped; 6 small dishes.

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mongolian	Appetizer	6	Servings

INGREDIENTS

3	lb	Lean lamb leg of fillet
7 1/2	c	Chicken stock
1	ts	Peeled; grated, fresh root ginger
1		Clove garlic; crushed
2	tb	Chopped spring onion
2	tb	Chopped fresh coriander
4	oz	Spinach leaves; shredded
8	oz	Chinese leaves; shredded
3	oz	Instant soup noodles
6	tb	Soy sauce
3	tb	Smooth peanut butter
2	tb	Rice wine or dry sherry
1	pn	Chile powder
3	tb	Hot water
1		Shallot; finely chopped
	6	small dishes.

INSTRUCTIONS

HOTPOT DIPPING SAUCE
From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)
Date: Wed, 20 Oct 1993 11:20:55 GMT
Slice lamb very thinly and arrange on two large plates. Put stock into a
large saucepan with ginger and garlic and simmer for 15 minutes.  Put
psring onion coriander spinach Chinese leaves and noodles into separate
serving bowls. Combine the ingredients for dipping sauce and divide between
Put stock into a special Mongolian hotpot or a fondue pot.  Add spring
onions an bring back to boil. Transfer pot to burner.  Each person uses
fondue forks or Chinese wire strainers to cook pieces of food in stock. The
food is then dipped in sauce before eating. Any remaining spinach and
Chinese leaves are finally added to the pot with coriander and noodles.
When noodles are tender the soup is served in bowls. (Serves 6)
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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