-----------------------DIPPING SAUCE-----------------------
2 tb Sesame paste
-=OR=- peanut butter
1 tb Light soy sauce
1 tb Rice wine or dry sherry
2 ts Chili bean sauce
1 tb Sugar
1 tb 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 5-inch
lengths. Separate the spinach leaves from the stalks
and wash them well. Discard the stalks. Cut the
Chinese cabbage into 3-inch 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.
