Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Mongolian Fire Pot

Holiday and Celebration Foods

Mongolian Fire Pot
Ingredients:
3 quarts chicken broth
2 to 3 pounds lamb tenderloin, partially frozen
6 squares frozen bean curd
1 and 1/2 pounds Chinese celery cabbage
4 ounces cellophane noodles
Dip:
4 Tablespoons sesame paste
1/2 cup soy sauce
2 Tablespoons chili sauce
1/2 cup rice wine or dry sherry
8 squares fermented bean curd
4 Tablespoons leek flower paste (jo hua jiang) or chopped fresh garlic
2 tablespoons sugar
1 ounce minced Chinese parsley (cilantro)
4 scallions
Preparation:
1. Slice the lamb paper thin then cut into two-inch squares and set out attractively on one or two platters.
2. Wash and cut vegetables into bite-sized pieces and put on plates.
3. Cut each defrosted bean curd square into eight pieces and place them in a bowl.
4. Soak the noodles in hot water until soft, drain and put into bowls.
5. Put chopped scallions and parsley in separate bowls; do likewise with the fermented bean curd.
6. Arrange platters around the fire pot filled with boiling soup. Cook and eat as are all fire pots.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720