Ingredients with Measurements:
- 1 pound lamb shoulder, thinly sliced
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- 2 tablespoons vegetable oil
- 8 cups chicken or beef broth
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili paste
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon Szechuan peppercorns
- 1 cup sliced shiitake mushrooms
- 1 cup sliced Napa cabbage
- 1 cup sliced carrots
- 1 cup sliced green onions
- 1 cup sliced tofu
- 1 cup sliced rice cakes
- Salt and pepper to taste
Special Equipment Needed:
- Hot pot or large pot with a lid
- Portable stove or hot plate
- Chopsticks or tongs
- Small bowls for dipping sauce
Step-by-Step Instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the lamb and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the onion, garlic, and ginger. Cook until fragrant, about 2 minutes.
3. In a hot pot or large pot, add the broth, soy sauce, hoisin sauce, chili paste, brown sugar, sesame oil, and Szechuan peppercorns. Bring to a boil.
4. Add the lamb, onion, garlic, and ginger to the hot pot. Reduce heat to low and simmer for 10 minutes.
5. Add the mushrooms, Napa cabbage, carrots, green onions, tofu, and rice cakes to the hot pot. Simmer for an additional 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 25g
Protein per serving: 30g
Substitutions for ingredients:
- Pork or beef can be substituted for lamb.
- Any type of mushroom can be used instead of shiitake mushrooms.
- Bok choy can be used instead of Napa cabbage.
- Any type of noodle can be used instead of rice cakes.
Variations:
- Seafood hot pot can be made by using shrimp, scallops, and fish instead of lamb.
- Vegetarian hot pot can be made by using vegetable broth and omitting the meat.
Tips and Tricks:
- Use chopsticks or tongs to cook and retrieve the ingredients from the hot pot.
- Dip the cooked ingredients in the dipping sauce before eating.
- Add more broth if the hot pot becomes too dry.
- Add more chili paste for a spicier hot pot.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve the hot pot in the center of the table with small bowls for dipping sauce.
Garnishes:
- Sliced green onions
- Cilantro
- Lime wedges
Pairings:
- Jasmine rice
- Steamed vegetables
Suggested Side Dishes:
- Steamed dumplings
- Egg rolls
Troubleshooting Advice:
- If the hot pot becomes too salty, add more broth to dilute the saltiness.
- If the hot pot becomes too spicy, add more vegetables to balance the heat.
Food Safety Advice:
- Make sure the meat is fully cooked before serving.
- Keep the hot pot at a low simmer to prevent the broth from boiling over.
Food History:
Mongolian hot pot is a traditional dish in Mongolia and China. It is a communal dish where everyone cooks and eats from the same pot.
Flavor Profiles:
Savory, spicy, and slightly sweet.
Serving Suggestions:
Serve hot with dipping sauce and steamed rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mongolian