| As much as you love your fondue pot, you can't | | | | Vegetable Platter: |
| dunk bread cubes into hot melted cheese every | | | | 8 Bok Choy leaves (cut into strips) |
| night. On those nights when you need a break | | | | 2 ounce Spinach leaves (cut into strips) |
| from cheese fondue, why not use the fondue pot | | | | 1 - 8 ounce Can Bamboo Shoots (drained) |
| for something else. Mongolian Hot Pot is a great | | | | 2 Green Onions (chopped) |
| meal that can be cooked in an electric fondue pot. | | | | 1 cup Broccoli Florets |
| It is said that Mongolian Hot Pot was originated by | | | | 4 ounce Egg Noodles (cooked) |
| the ancient Mongols who would cook their food in | | | | Meat Platter |
| boiling water. They would season the water with | | | | 1 pound Beef Tenderloin (sliced into thin strips) |
| the dry spices that they carried along with them | | | | - Arrange vegetable platter before guests arrive |
| on their many journeys and battles. Those | | | | - Bring Beef Broth to a boil |
| Mongols probably would not recognize this | | | | - Add Green Onions, Garlic, Mushrooms, Cilantro, |
| Mongolian Hot Pot recipe but it's easy to make | | | | Ginger and Soy Sauce Simmer for 15 minutes |
| and delicious. | | | | - Spear beef strips with fondue forks and cook in |
| To make Mongolian Hot Pot you'll need a to fill | | | | broth for 3-5 minutes |
| your fondue pot with broth. Usually beef broth is | | | | - Spear vegetable strips and cook until tender |
| used but you can substitute chicken or other | | | | - Dip cooked beef and vegetables into desired |
| broths for variety. Using your fondue forks you | | | | sauces |
| skewer meats and vegetables and cook them | | | | - When all the meat has been eaten: |
| right at the table. Like fondue, this is a great meal | | | | - Add cooked Egg Noodles to broth |
| for small dinner parties. All the of preparations | | | | - Add remaining vegetables to broth |
| such as cleaning and cutting the vegetables and | | | | - Simmer for about 5 minutes |
| meat into bite sized pieces, can be done before | | | | - Serve portion to each guest in a bowl |
| hand. | | | | Dipping Sauce Recipes |
| You'll need at least three dipping sauces to offer | | | | Sesame Sauce |
| your guests some variety. Any less than that will | | | | 2 tablespoons White Sesame Seeds |
| become monotonous. | | | | 1/3 cup Soy Sauce |
| The vegetables and meat add flavor the broth | | | | 2 tablespoons Green Onion (chopped) |
| while cooking in it. At the end of your meal you | | | | 1 tablespoon Cider Vinegar |
| can add noodles or rice and serve it to your | | | | 2 teaspoons Ginger (finely chopped) |
| guests in a bowl. This after dinner soup is a special | | | | 1 teaspoon Water |
| treat that your guests will remember and look | | | | - Brown Sesame Seeds in frying pan or skillet |
| forward to at future dinner parties. | | | | - Chop Browned Seeds and a few drops of soy |
| Mongolian Hot Pot Recipe | | | | in food processor on high |
| Broth: | | | | - Add rest of the ingredients and mix |
| 5 cups Beef Broth | | | | Soy Wasabi Sauce |
| 2 Green Onions (chopped) | | | | 2 ounce Soy Sauce |
| 2 Garlic Cloves (minced) | | | | 2 tablespoons Wasabi |
| About 5 Shiitake Mushrooms (chopped) | | | | Mix until smooth |
| 2 tablespoons Cilantro (chopped) | | | | Spicy Oriental Sauce |
| 2 tablespoons Ginger Root (minced) | | | | 2 tablespoons Soy Sauce |
| 2 tablespoons Soy Sauce | | | | 1. |