Broth For Mongolian Hot Pot Recipes

BROTH FOR MONGOLIAN HOT POT

Broth for Mongolian Hot Pot image

Provided by Elaine Louie

Time 4h30m

Yield 4 quarts of broth

Number Of Ingredients 4

Ingredients

2 1/2 pounds chicken wings
2 1/2 pounds lean pork
1 pound Virginia ham
1 thin slice of fresh ginger

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

MONGOLIAN HOT POT

Mongolian Hot Pot image

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

Ingredients

1/4 cup sherry wine or 1/4 cup white grape juice
2 1/2 tablespoons gingerroot, finely grated
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon brown sugar
1 tablespoon cornstarch
2 large garlic cloves, crushed
1/2 teaspoon red pepper flakes
12 ounces flank steaks or 12 ounces sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths
1 lb bok choy, thinly sliced crosswise
3 1/2 ounces fresh shiitake mushrooms, wiped, stems removed, and thinly sliced
4 large scallions, thinly sliced
2 medium carrots, peeled and cut into 1/4 inch slices
4 cups beef stock (I would use more...at least a cup more)
2 cups water
1/3 cup hoisin sauce
4 ounces soba noodles
chinese hot pepper oil, to taste

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!

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