| 1 | I picked up a nice little mongolian fire pot at a sale this weekend. |
| 2 | That makes two that i have now. |
| 3 | The other is a highly polished brass museum piece that i never use for cooking because it"s such a hassle to clean up. |
| 4 | This one is smaller and, with the exterior parts being made of a matte finish aluminum, much easier to keep clean. |
| 5 | This is the kind you"d see in a chinese or japanese place and is just the right size for two to four diners. |
| 6 | This one also has a neato adjustable grate to control the heat. |
| 7 | I found this recipe stuffed inside the pot. |
| 8 | It was hand-typed. |
| 9 | The amounts called for in it would be too much for the little pot i found it in, but is sounds quite good and is probably authentic. |
| 10 | You generally don"t find nam yuey (red bean curd cheese) called for in westernized recipes. |
| 11 | The pot is a neat touch, but this can be made just as effectively in a fondue pot or in a sauce pan on a tabletop burner++in anything that gets the broth hot enough to cook the ingredients. |
| 12 | Freeze lamb for 2 or 3 hours for ease in slicing. |
| 13 | Cut against the grain into paper thin slices. |
| 14 | Then cut slices into 2 x 2 inch pieces. |
| 15 | Cover cellophane noodles with 1 cup warm water and soak for 30 minutes. |
| 16 | Drain and cut into 6 inch lengths. |
| 17 | Wash spinach leaves under cold running water and pat dry with paper towel. |
| 18 | Arrange on platter along with noodles. |
| 19 | Trim greens and root ends of the cabbage. |
| 20 | Separate into stalks and wash thoroughly. |
| 21 | Cut each stalk into small pieces and drop into pot of boiling water. |
| 22 | Take out in 2 minutes, dry and place with spinach and noodles. |
| 23 | Combine soy sauce, sesame-seed oil, sherry, brown sugar, peanut butter pepper and bean curd. |
| 24 | Mix thoroughly, then take 1 tablespoon of the sauce and put into each of 4 bowls. |
| 25 | Reserve the rest and place in small bowl. |
| 26 | Preheat your broiler to its highest point. |
| 27 | Place 8 to 10 charcoal briquettes side by side in baking pan lined with heavy aluminum foil and place under broiler. |
| 28 | Heat for 10 to 15 minutes until white ash forms on briquettes. |
| 29 | Transfer to funnel of cook pot with tongs. |
| 30 | Put fireproof (asbestos) mat on table and place cook pot on it. |
| 31 | Bring chicken broth to a boil then pour it into the cook pot. |
| 32 | Give each person a plate of lamb and a soup bowl. |
| 33 | Drop the scallions, garlic, ginger, and parsley into the boiling stock. |
| 34 | Each person cooks own lamb with fondue fork and then dips it into sauce in soup bowl. |
| 35 | Extra sauce is also placed on table. |
| 36 | When the lamb has been used, ladle a little of the remaining stock into each bowl. |
| 37 | Add the noodles and vegetables in the remaining stock in the cook pot, for a minute or two then ladle with broth into bowls as another course. |
| 38 | Makes 4 servings. |
| 39 | Source++hand typed recipe stuffed inside mongolian fire pot |
