- 8 cups rich lamb or chicken stock*
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 6 green onions, finely chopped
- 4 ounces dried bean thread noodles, soaked and cut into bite-size pieces
- 1 pound leafy greens, such as spinach, bok choy, or Napa cabbage, chopped into bite-size pieces
- 3/4 pound boneless lamb, sliced paper thin (this is easier to do if lamb is partially frozen)
- Sesame Chile Sauce, recipe follows
- Star Anise Black Vinegar Reduction, recipe follows
Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the lamb into paper-thin, bite-size slices. Arrange the noodles, lamb and vegetables on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust the heat so that the broth simmers gently. The guests use chopsticks or Chinese wire strainers to cook the lamb and vegetable slices in the simmering broth, and then dip into the sauce of their choice. After the meat and vegetables are consumed, guests add the noodles and any remaining greens to the broth to make the soup.
*Note: the success of this dish depends on starting with a full-flavored stock or broth.
Sesame Chile Sauce:
- 3 dried chiles, seeded and minced
- 3 cloves garlic, minced
- 1 tablespoon sugar
- 1 teaspoon sesame paste
- 1 teaspoon sesame oil
- 1/2 cup soy sauce
- 2 tablespoons black vinegar
Mince chiles and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add sesame paste, sesame oil, soy sauce, and black vinegar stirring between each addition.
Yield: 4 servings
Star Anise Black Vinegar Reduction:
- 1 cup black vinegar
- 2 whole pods star anise