Best Mongolian Fire Pot Recipes

MONGOLIAN FIRE POT

Mongolian Fire Pot image

Fun, fun, fun!!!! My husband and I did this fire pot for our last dinner party. Everyone loved it and the dinner went on for a long time with lots of laughs and conversation. We also served an assortment of wines. You can serve any meat, seafood or vegetables you wish. Fried rice and Kim Chee are great accompaniments. I would plan 4 people to a pot. We used two pots for our party. This is so much nicer than the messy oil fondues. Cooking time depends on how long you want your party to go on!! LOL

Provided by ugogirl

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast, strips
1 lb fresh shrimp, peeled,deveined,cut in half lengthwise
1 lb flank steak, sliced in strips
6 -8 ounces fresh baby spinach leaves
1 (14 ounce) package firm tofu, cut in 1 inch squares
6 cups chicken stock
2 slices fresh ginger, smashed with a knife
2 green onions, coarsely chopped

Steps:

Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
Your guests spear and cook their food with fondue forks.
Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
We also provided chopsticks for eating with.
Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.
End the meal with fortune cookies and green tea ice cream.

MONGOLIAN FIRE POT BEEF FILLET

Mongolian Fire Pot Beef Fillet image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 cups beef broth
6 slices fresh ginger
3 pieces star anise
3 cloves garlic
2 to 3 hot dried chili peppers
1 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds fillet of beef, tied to keep an even shape
2 carrots, thinly sliced diagonally
3 ribs celery, thinly sliced diagonally
1/2 cup green scallions, thinly sliced diagonally
Hot chili paste
Coarse salt
Sesame oil
Soy sauce

Steps:

Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.
Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes.
When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced.
While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.

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