Mongolian Fire Pot

The traditional Mongolian fire pot used for this dish is a ring-shaped vessel. It fits over a chimney that holds burning charcoal, which heats the water in which the foods are cooked. If you don't have a fire pot, you can use a heavy-bottom pan or ovenproof casserole set on a hot plate.

2 1/2 cups chicken stock
6 dried Chinese mushrooms, soaked in warm water for 20 minutes
1 lb lean rib-eye or sirloin steak, very finely sliced
1 lb lean chicken, very finely sliced
8 oz raw shrimp, shelled and deveined
5 1/2 oz canned bamboo shoots, drained, rinsed and julienned, or fresh bamboo shoots boiled in water for 30 minutes, drained and julienned
1 1/2 cups snow peas
1 lb Napa cabbage, chopped
chili and soy dipping sauces
2 tsp salt
8 oz bean thread noodles

1. Pour the stock into the fire pot. Drain the mushrooms, squeezing out any excess water, and finely slice, discording any tough stems. Add to the stock.
2. Arrange the meat, shrimp, and vegetables on a platter. Put the dipping sauces in small individual dishes. Bring the stock to a boil in the pot and add the salt. Throw in a few noodles and vegetables.
3. To eat, the diners each cook their own food by holding it in the stock with their chopsticks until cooked through, then dip it in their choice of dipping sauces. When the last foods have been cooked, the cooking liquid is served in individual bowls.

Chef's Tip:
The fun of this dish is that everyone cooks their own food around the central pot, and the water transforms itself into a delicious brother that can be eaten last.

Serves 6