Mongolian Hot Pot
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 3.13 | cup | Knorr Ultimate Roasted Beef Base 6 x 1 Lb 2-1/2 to 4 cups), prepared |
| 1.88 | cup | Knorr Ultimate Vegetable Vegetarian 6 x 1 Lb (1-1/2 to 2 cups), prepared |
| 1.00 | pc | Ginger root (1/2 inch piece), fresh, thinly sliced |
| 0.63 | cup | Mushrooms, shiitake |
| 3.00 | x | Scallions (2 to 4), chopped |
| 2.50 | tbsp | Soy sauce |
| 0.63 | cup | Bok choy (1/2 to 1 cup), shredded, or Napa cabbage |
| 2.50 | lb | Pork , beef, or lamb roast, thinly sliced |
| Assorted dipping sauces | ||
| 3.13 | cup | Knorr Ultimate Roasted Beef Base 6 x 1 Lb 2-1/2 to 4 cups), prepared |
Preparation
1. In a medium saucepan, heat prepared Knorr Ultimate Beef Base, prepared Knorr Ultimate Vegetable Base, ginger, green onion and soy sauce to boiling. Stir in bok choy or cabbage and transfer to traditional Mongolian hot pot, fondue pot or electric wok (the amount of ingredients will vary depending on how much your pot will hold).
2. Thread meat slices on bamboo skewers or pierce with fondue fork and cook in broth several at a time. When meat is cooked, dip in sauces. After all meat has been cooked and consumed, ladle cooking broth into bowls and enjoy.
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