Mongolian Hot Pot Recipe

Ingredients For Mongolian Hot Pot Recipe

• For the raw food buffet
• 1 pound Well marbled, well trimmed boneless beef, thinly sliced on the diagonal
• 1 pound 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
• 1 inch 2 cakes firm tofu, cut into cubes
• For the condiment bar
• 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
• 1 cup Asian chile paste, such as sambal olek
• For The Soup
• 2 quart Chicken Broth
• Boiling water, for replenishing the broth
• 1 pound Shiitake mushrooms, stemmed and caps halved
• 7 ounce 1 package baby spinach
• 4 ounce Bean thread vermicelli, soaked in water until softened and drained