Mongolian Hot Pot Recipe
Recipe By Rachael Ray
4.7
16 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30minsPrep
1hr 30m.total
1hr 30m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mongolian Hot Pot Recipe
- As required For the raw food buffet
- 1/10-0.15 pound Well marbled, well trimmed boneless beef, thinly sliced on the diagonal
- 1/10-0.15 pound Sole fillets, thinly sliced on the diagonal
- 1/10 pound Shelled large shrimp, halved lengthwise
- 1/10 pound Large sea scallops, halved crosswise
- 1/10 Dozen littleneck clams, scrubbed
- 1/10 inch 2 cakes firm tofu, cut into cubes
- As required For the condiment bar
- 1/10 cup Creamy peanut butter, thinned with warm water to a ketchuplike consistency
- 1/10 cup Thinly sliced scallions
- 1/10 cup Finely chopped canned sichuan preserved mustard plant (labeled preserved radish or preserved vegetable
- As required Soy sauce
- As required Red wine vinegar or rice wine vinegar
- As required Sa cha jiang
- 1/10 cup Asian chile paste, such as sambal olek
- As required For The Soup
- 1/5 quart Chicken Broth
- As required Boiling water, for replenishing the broth
- 1/10 pound Shiitake mushrooms, stemmed and caps halved
- 0.70 ounce 1 package baby spinach
- 0.40-0.80 ounce Bean thread vermicelli, soaked in water until softened and drained
Nutrition
value
value
385
calories per serving
15 g Fat37 g Protein24 g Carbs6 g FiberOther
Current Totals
- Fat15g
- Protein37g
- Carbs24g
- Fiber6g
MacroNutrients
- Carbs24g
- Protein37g
- Fiber6g
Fats
- Fat15g
Vitamins & Minerals
- Calcium139mg
- Iron5mg
- Vitamin A941mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B640mg
- Vitamin B9862mcg
- Vitamin B12< 1mcg
- Vitamin C22mg
- Vitamin E1mg
- Copper1mcg
- Magnesium100mg
- Manganese< 1mg
- Phosphorus375mg
- Selenium58mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray