Recipe: Mongolian Hot Pot

Mongolian Hot Pot
Source: By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels.

3 quarts vegetable broth
4 thin slices fresh ginger root
salt and pepper to taste
1 pound mushrooms, sliced
1 bunch scallions, sliced into 2-inch pieces
1 small head Chinese or regular cabbage, thinly sliced
1 pound spinach, thinly sliced
1 pound firm tofu, cut into 1/2-inch cubes
1/2 pound Asian-style noodles

Bring broth, ginger, and salt and pepper to a rapid boil. Add vegetables and tofu and cook for several seconds, just until vegetables are tender.

Scoop out cooked vegetables and tofu, and divide among individual serving bowls. Serve with one of the following sauces (see below).

Keep broth simmering. Add noodles to broth and cook until tender, then divide broth and noodles among individual serving bowls and serve as a second course.

Serves 8.
________________________________

Dipping Sauces:

Combine ingredients for each sauce and serve in separate small bowls.

Ginger-Soy:
1/2 cup light soy sauce
2 teaspoons minced ginger
A few drops sesame oil

Chinese Mustard:
1/2 cup light soy sauce
1/8 cup French mustard
2 teaspoons peanut oil
2 or 3 drops vinegar

Peanut Sauce:
1/2 cup smooth peanut butter
1 1/2 teaspoons dark soy sauce
1 tablespoon water
1 teaspoon tomato sauce
1/2 teaspoon minced garlic