Mongolian Hot Pot

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7 cups chicken stock or broth

2 teaspoons chopped fresh ginger

1 garlic clove, crushed

1/4 cup chopped green onions

2 pounds tender beef, sliced carpaccio-thin (lamb and pork also work)

2 packages (3 1/2 ounces each) enoki mushrooms, cleaned, trimmed and mushrooms separated

1 pound lotus root, washed, peeled and thinly sliced

1 head Chinese cabbage, trimmed and sliced into 2-inch-long pieces

8 ounces vermicelli, cooked according to package directions

1/4 cup chopped cilantro

Dipping Sauce

4 tablespoons dark soy sauce

4 tablespoons rice wine

1 teaspoon white vinegar

1 teaspoon black bean paste

2 teaspoons minced garlic

1 teaspoon chile oil

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