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Mongolian Hot Pot

3 faves
Nutrition per serving    (USDA % daily values)
CAL
613
FAT
89%
CHOL
66%
SOD
76%

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Ingredients for 10 servings

1 - 1 1/2 pounds well-marbled, well-trimmed boneless beef, thinly sliced on the diagonal

1 - 1 1/2 pounds sole fillets, thinly sliced on the diagonal

1 pound shelled large shrimp, halved lengthwise

1 pound large sea scallops, halved crosswise

1 dozen littleneck clams, scrubbed

2 cakes firm tofu, cut into 1-inch cubes

1 cup creamy peanut butter, thinned with warm water to a ketchuplike consistency

1 cup thinly sliced scallions

1 cup finely chopped canned Sichuan preserved mustard plant (labeled preserved radish or preserved vegetable"

soy sauce

red wine vinegar or rice wine vinegar

Sa-cha jiang (Chinese barbecue sauce)

1 cup Asian chile paste, such as sambal olek

2 quarts chicken broth

Boiling water, for replenishing the broth

1 pound shiitake mushrooms, stemmed and caps halved

1 7-ounce package baby spinach

4 - 8 ounces bean thread vermicelli, soaked in water until softened (about 30 minutes) and drained

1 head of napa cabbage, cut crosswise into 1-inch squares

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