Recipe - Mongolian Hot Pot

3 pound Boneless lean lamb
4 ounce Bean thread noodles
One half pound Spinach
One half pound Chinese cabbage
1 qt Chicken stock
1 teaspoon Finely chopped ginger root
2 tablespoon Finely chopped scallions
1 teaspoon Minced garlic
1 tablespoon Finely chopped cilantro

DIPPING SAUCE
2 tablespoon Sesame paste
=OR= peanut butter
1 tablespoon Light soy sauce
1 tablespoon Rice wine or dry sherry
2 teaspoon Chili bean sauce
1 tablespoon Sugar
1 tablespoon Hot water

USING A CLEAVER or sharp knife, slice the lamb into very thin slices. Soak
the noodles in warm water for 5 minutes, then drain them and cut them into
5inch lengths. Separate the spinach leaves from the stalks and wash them
well. Discard the stalks. Cut the Chinese cabbage into 3inch pieces.
Combine all the ingredients for the dipping sauce in a small bowl and mix
them well. Each guest should have his or her own small portion of dipping
sauce and a plate containing lamb, spinach and Chinese cabbage. When you
are ready to begin, bring the stock to a boil and light the fondue. Ladle
the stock into the fondue pot and put the ginger, scallions, garlic and
coriander into the stock. Each person selects a piece of food and cooks it
quickly in the pot. When all the meat and vegetables have been eaten, add
the noodles to the pot, let them heat through, then ladle the soup into
soup bowls. This dish also works successfully with other foods such as
steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although
it will no longer be a Mongolian Hot Pot, but more like the Cantonese
Chrysanthemum Pot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini