Mongolian Hot Pot

3 faves
More from this source
Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Mongolian Hot Pot
Cooking Light
Chickpea Hot Pot Recipe
101 Cookbooks
Beef Sukiyaki Hot Pot (Nabe) Recipe
White On Rice Couple
Goa Curry Mussels Hot Pot Recipe
Food Republic
Asian Hot Pot
Real Simple
Chinese Clay Pot Rice Recipe
Steamy Kitchen
Clay-Pot Miso Chicken
Chinese Hot Pots
A Spicy Perspective
Chinese No-Clay-Pot Chicken Casserole
The Kitchn
Chinese Hot Pot
Use Real Butter