Best 3 Mongolian Hot Pot Recipes
## Mongolian Hot Pot: A Flavorful and Interactive Dining Experience
Mongolian hot pot, also known as Mongolian fondue, is a unique and interactive dining experience that originated in Mongolia. It involves cooking a variety of raw ingredients, such as thinly sliced meats, vegetables, and dumplings, in a flavorful broth. The broth is typically made with a combination of water, soy sauce, spices, and herbs, and can be customized to suit individual preferences. The cooked ingredients are then dipped into various sauces, such as sesame sauce, chili oil, and soy sauce, to enhance the flavor.
This article provides three distinct Mongolian hot pot recipes, each offering a unique taste profile to cater to diverse preferences:
1. **Classic Mongolian Hot Pot**: This recipe presents the traditional Mongolian hot pot experience, featuring a savory broth made with beef or chicken stock, soy sauce, ginger, garlic, and a blend of spices.
2. **Sichuan Mongolian Hot Pot**: For those who enjoy a spicy kick, the Sichuan Mongolian hot pot recipe incorporates the bold flavors of Sichuan cuisine. The broth is infused with chili oil, Sichuan peppercorns, and a variety of aromatic spices, resulting in a fiery and flavorful experience.
3. **Seafood Mongolian Hot Pot**: This recipe offers a lighter and more delicate take on Mongolian hot pot, utilizing a seafood-based broth made with shrimp, clams, and mussels. The broth is seasoned with lemongrass, ginger, and a touch of white wine, creating a refreshing and flavorful base for cooking seafood and vegetables.
Overall, Mongolian hot pot is a versatile and customizable dish that allows for endless variations and combinations of ingredients. It's a perfect choice for social gatherings, as it encourages interaction and sharing among diners. So gather your friends and family, prepare your favorite dipping sauces, and embark on a culinary journey with these authentic Mongolian hot pot recipes.
MONGOLIAN HOT POT
I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz.
Provided by breezermom
Categories Steak
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
- Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
- Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!
MONGOLIAN PEANUT BUTTER DIPPING SAUCE FOR CHINESE HOT POT
Whether you are eating Sichuan Hot Pot, Mongolian Hot Pot or even Cantonese Hot Pot, this dipping sauce will add to the experience.
Provided by Member 610488
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together peanut butter, soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Spoon equal amounts of sauce into 4 small serving bowls and top with a heap of chopped cilantro. Give each guest a bowl of sauce and a bowl of white rice.
BROTH FOR MONGOLIAN HOT POT
Provided by Elaine Louie
Categories main course
Time 4h30m
Yield 4 quarts of broth
Number Of Ingredients 4
Steps:
- In a large stock pot, combine all the ingredients with five quarts of water. Bring to a boil and simmer for four hours, skimming off the foam occasionally.
- Strain the broth into a large heat-proof bowl, reserving 1/2 cup of the ham for garnish. Skim fat from the surface.
- A number of ingredients can be cooked in the broth, either on top of the stove or at the table. If cooking on the stove, bring the broth to a boil, add the ingredients and let them simmer for about five minutes. If cooking at the table, pour the broth into two casseroles and place on hot plates. The ingredients can be added one at a time or all together. Possibilities include cellophane noodles, which should be pre-soaked in warm water for 20 minutes; Chinese black mushrooms, pre-soaked in warm water for 30 minutes, then stems removed; soft bean curd sliced into one-inch cubes; Chinese cabbage sliced into two-inch lengths and Chinese chard or bok choy. Also typical are spinach, watercress, bean sprouts, water chestnuts, cleaned and deveined shrimp, shellfish, meat and won tons. Serve immediately, adding sate sauce if desired.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Choose fresh ingredients: The fresher the ingredients, the better the hot pot will taste.
- Use a variety of meats and vegetables: This will give the hot pot a more complex flavor.
- Don't be afraid to experiment with different spices and seasonings: There are many different ways to make Mongolian hot pot, so feel free to experiment until you find a combination that you like.
- Be careful not to overcook the meat: Mongolian hot pot is typically cooked quickly, so be careful not to overcook the meat, or it will become tough.
- Serve with a variety of dipping sauces: This will allow your guests to customize their hot pot experience.
Conclusion:
Mongolian hot pot is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. With its variety of flavors and textures, Mongolian hot pot is sure to please everyone at the table. So next time you're looking for a new and exciting way to enjoy a meal, give Mongolian hot pot a try. You might just be surprised at how much you love it!
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