Mongolian Peanut Butter Dipping Sauce For Chinese Hot Pot Recipes

MONGOLIAN PEANUT BUTTER DIPPING SAUCE FOR CHINESE HOT POT

Mongolian Peanut Butter Dipping Sauce for Chinese Hot Pot image

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

Ingredients

1/2 cup peanut butter
1 tablespoon light soy sauce
1 tablespoon chili bean paste
2 teaspoons sugar
1/4 cup hot water
fresh cilantro

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.

HOW TO MAKE PEANUT DIPPING SAUCE

How to Make Peanut Dipping Sauce image

This is one of those recipes you're going to have to taste and adjust to your palate. Consider this a template that you can tailor to your personal taste. It has a gorgeous, luxurious texture. It's fantastic on any grilled meat or vegetables or as a dipping sauce for spring rolls.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup smooth natural peanut butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ lime, juiced
1 teaspoon chile-garlic sauce (such as Sriracha), or to taste
1 (5.6 ounce) can coconut milk
2 teaspoons chopped red bell pepper, or to taste
2 teaspoons chopped fresh cilantro, or to taste
2 teaspoons chopped peanuts, or to taste

Steps:

Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.7 g, Fat 10 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 207.7 mg, Sugar 3.6 g

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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