This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!
It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Mike's Mongolian Shabu-Shabu Hot Pot. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Mike's Mongolian Shabu-Shabu Hot Pot as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!
If you are looking for an easy yummy snack try this Mike's Mongolian Shabu-Shabu Hot Pot recipe. This Mike's Mongolian Shabu-Shabu Hot Pot make for a yummy summer dinner that you can make it easy. The Mike's Mongolian Shabu-Shabu Hot Pot recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Mike's Mongolian Shabu-Shabu Hot Pot recipe.
Mike's Mongolian Shabu-Shabu Hot Pot.
Before preparing the dish, I have done some research on how to cook Mike's Mongolian Shabu-Shabu Hot Pot easily with delicious taste. You can have Mike's Mongolian Shabu-Shabu Hot Pot using 36 ingredients and 11 steps. Here is how you cook it.
Yummy Mike's Mongolian Shabu-Shabu Hot Pot Recipe Ingredients
- You need of ● For The Proteins:.
- It's of Thin Sliced Raw Chicken [I use thigh meat].
- You need of Raw Thin Sliced Beef.
- Prepare of Raw Shrimp Or Scallops.
- Prepare of ● For The Beef & Chicken Broths:.
- You need 1 Box (32 oz) of Beef Stock.
- Prepare 1 Box (32 oz) of Chicken Stock.
- You need 1 (32 oz) of Seafood Stock.
- Prepare 1 (32 oz) of Vegetable Stock.
- Prepare 20 of Fresh Thai Chilie Peppers.
- You need to taste of Sichuan Pi Xian Hot Bean Chilie Paste.
- It's to taste of Sichuan Dried Red Peppercorn Blend.
- It's to taste of Gochujang Roasted Hot Pepper Paste.
- You need as needed of Dried Scorpion Chiles.
- Prepare to taste of Dried Red Thai Peppers.
- Prepare to taste of Red Pepper Flakes.
- You need 30 Cloves of Fresh Garlic [smashed - divided].
- You need 2 of 2" Chunks Fresh Ginger.
- Prepare to taste of Leaves of Fresh Cilantro.
- Prepare 1/4 tsp of Chinese 5 Spice [per side].
- You need to taste of Leaves of Thai Basil.
- It's 2 of 2" Chunks Diakon Radishes.
- It's to taste of Fine Minced Lemon Grass.
- Prepare to taste of Fish Sauce.
- You need to taste of Soy Sauce.
- It's of Brown Sugar [optional].
- Prepare as needed of Jalapeños.
- Prepare as needed of Star Anise.
- You need of ● For The Vegetables:.
- It's as needed of White Onions [quartered].
- You need as needed of Fresh Whole Mushrooms.
- It's as needed of Fresh Chinese Cabbage [bok choy - quartered].
- Prepare of Fresh Broccoli.
- You need of ● For The Kitchen Equipment:.
- You need of Mongolian Shabu-Shabu Hot Pot.
- You need of Wooden Or Metal Scewers.
How to make Mike's Mongolian Shabu-Shabu Hot Pot step by step
- In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side..
- Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired..
- Szechuan Peppercorns as desired..
- Chop your herbs and vegetables and gather your seasonings..
- Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!.
- Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer..
- Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers..
- Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth..
- Feed your desired vegetables on to separate skewers as well..
- Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. No worries. No germs could ever survive this broth! For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture..
- Enjoy your extra spicy, culinary taste and tour of Chengdu, China!.