Best 2 Mongolian Fondue Recipes

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MONGOLIAN FONDUE



Mongolian Fondue image

Mealtime is so much fun and filled with laughter and conversation when fondue is on the menu. I created this recipe after tasting something similar in a restaurant. Family and friends request it often.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup soy sauce
1/4 cup water
1 teaspoon white wine vinegar
1-1/2 teaspoons minced garlic, divided
1 cup sliced carrots (1/4 inch thick)
2 cans (14-1/2 ounces each) beef broth
1 teaspoon minced fresh gingerroot
2 pounds boneless beef sirloin steak, cut into 2-1/2-inch x 1/4-inch strips
1 pound turkey breast, cut into 2-1/2-inch x 1/4-inch strips
1 pound uncooked large shrimp, peeled and deveined
3 small zucchini, cut into 1/2-inch slices
1 each medium sweet red, yellow and green pepper, cut into 1-inch chunks
1 to 2 cups whole fresh mushrooms
1 cup cubed red onion (1-inch pieces)
1 jar (7 ounces) hoisin sauce
1 jar (4 ounces) Chinese hot mustard

Steps:

  • In a saucepan, combine the soy sauce, water, vinegar and 1/2 teaspoon garlic; bring to a boil. Remove from the heat. Cover and refrigerate for at least 1 hour., In a small saucepan, cook carrots in a small amount of water for 3 minutes or until crisp-tender; drain and pat dry. In a saucepan, bring the broth, ginger and remaining garlic to a boil. Transfer to a fondue pot and keep warm. Pat steak, turkey and shrimp dry with paper towels., Use fondue forks to cook beef to desired doneness. Cook turkey until juices run clear. Cook shrimp until pink. Cook vegetables until they reach desired doneness. Serve with hoisin sauce, mustard sauce and reserved garlic-soy sauce.

Nutrition Facts :

MONGOLIAN FIRE POT



Mongolian Fire Pot image

Fun, fun, fun!!!! My husband and I did this fire pot for our last dinner party. Everyone loved it and the dinner went on for a long time with lots of laughs and conversation. We also served an assortment of wines. You can serve any meat, seafood or vegetables you wish. Fried rice and Kim Chee are great accompaniments. I would plan 4 people to a pot. We used two pots for our party. This is so much nicer than the messy oil fondues. Cooking time depends on how long you want your party to go on!! LOL

Provided by ugogirl

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, strips
1 lb fresh shrimp, peeled,deveined,cut in half lengthwise
1 lb flank steak, sliced in strips
6 -8 ounces fresh baby spinach leaves
1 (14 ounce) package firm tofu, cut in 1 inch squares
6 cups chicken stock
2 slices fresh ginger, smashed with a knife
2 green onions, coarsely chopped

Steps:

  • Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
  • Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
  • Your guests spear and cook their food with fondue forks.
  • Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
  • We also provided chopsticks for eating with.
  • Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
  • If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.
  • End the meal with fortune cookies and green tea ice cream.

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