Printable Version of Recipe

Yield: 6 servings
 
      3 lb Boneless lean lamb
      4 oz Bean thread noodles
    1/2 lb Spinach
    1/2 lb Chinese cabbage
      1 qt Chicken stock
      1 ts Finely chopped ginger root
      2 tb Finely chopped scallions
      1 ts Minced garlic
      1 tb Finely chopped cilantro

-----------------------DIPPING SAUCE-----------------------
      2 tb Sesame paste
           -=OR=- peanut butter
      1 tb Light soy sauce
      1 tb Rice wine or dry sherry
      2 ts Chili bean sauce
      1 tb Sugar
      1 tb Hot water
 
  USING A CLEAVER or sharp knife, slice the lamb into
  very thin slices. Soak the noodles in warm water for 5
  minutes, then drain them and cut them into 5-inch
  lengths. Separate the spinach leaves from the stalks
  and wash them well. Discard the stalks. Cut the
  Chinese cabbage into 3-inch pieces. Combine all the
  ingredients for the dipping sauce in a small bowl and
  mix them well. Each guest should have his or her own
  small portion of dipping sauce and a plate containing
  lamb, spinach and Chinese cabbage. When you are ready
  to begin, bring the stock to a boil and light the
  fondue. Ladle the stock into the fondue pot and put
  the ginger, scallions, garlic and coriander into the
  stock. Each person selects a piece of food and cooks
  it quickly in the pot. When all the meat and
  vegetables have been eaten, add the noodles to the
  pot, let them heat through, then ladle the soup into
  soup bowls. This dish also works successfully with
  other foods such as steak, fish balls, oysters,
  shrimp, squid, mushrooms and lettuce, although it will
  no longer be a Mongolian Hot Pot, but more like the
  Cantonese Chrysanthemum Pot.