Mongolian Hot Pot

Description
This dish also works successfully with other foods such as steak, balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian hot pot, but more like the Cantonese chrysanthemum pot.

Ingredients

 * 3 lb boneless lean lamb
 * 4 oz bean thread noodles
 * ½ lb spinach
 * ½ lb Chinese cabbage
 * 1 qt chicken stock
 * 1 tsp finely chopped ginger root
 * 2 tbsp finely chopped scallions
 * 1 tsp minced garlic
 * 1 tbsp finely chopped cilantro

Dipping sauce

 * 2 tbsp sesame paste or peanut butter
 * 1 tbsp light soy sauce
 * 1 tbsp rice wine or dry sherry
 * 2 tsp chili bean sauce
 * 1 tbsp sugar
 * 1 tbsp hot water

Directions

 * 1) Using a cleaver or sharp knife, slice the lamb into very thin slices.
 * 2) Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5-inch lengths.
 * 3) Separate the spinach leaves from the stalks and wash them well.
 * 4) Discard the stalks.
 * 5) Cut the Chinese cabbage into 3-inch pieces.
 * 6) Combine all the ingredients for the dipping sauce in a small bowl and mix them well.
 * 7) Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage.
 * 8) When you are ready to begin, bring the stock to a boil and light the fondue.
 * 9) Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock.
 * 10) Each person selects a piece of food and cooks it quickly in the pot.
 * 11) 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.