Mongolian Stew Pot

Here is a classic family recipe.  We usually do this one around New Year's.  It makes a great dish for a dinner party.  There's nothing like getting everyone around a fragrant couldron of hot stock with long forks and tasty morsels.  We have a blast with this one.  There are four dipping sauces as well and I serve everything with a big bowls of steaming  jasmine rice.  Have fun!

Serves 4-

1/4 # each beef, lamb, pork, and skinless, boneless chicken breast, cut into very thin slices
4 shrimp, remove tails and sliced lengthwise
2 Qts. beef broth
3 thin slices of peeled ginger root
4 baby bok choi, cut in half, lengthwise
4 medium sized leeks, whites only cut into 1/2" rounds
16 fresh white mushrooms
4 carrots, peeled and sliced into 1/2" rounds
2 turnips, peeled and cut into 1/2" pieces
1 bunch scallions, sliced thinly
soy sauce, to taste
4 C. fresh spinach, washed and sliced very thinly (chiffonade)

On 4 small plates arrange equal amounts of the raw meats and shrimp.  Cover each with plastic and chill.   In a large pot bring the broth and ginger to a boil, add all the vegetables, except the spinach.  Reduce the heat and simmer until the vegetables are just tender, about 10-15 minutes.  Adjust seasoning with the soy sauce, to taste.
Arrange the plates of meat, dipping sauces, bowls of rice, and individual bowls for each guest on the table.  Transfer the soup into a fondue pot and bring the hot pot to the center of the table.  Everyone, using long forks cook their own meats in the hot broth.  Add the spinach last and ladle the hot soup into everyones bowls.  Enjoy!

All the sauces can be made a day ahead and chilled, except the Chinese mustard which is best if made right before service.

Sesame Sauce-
1 Tbsp. garlic, minced
4 Tbsp. tahini
1/2 C. chicken broth
2 Tbsp. sweet sherry
2 tsp. sugar
2 Tbsp. saki
1/2 tsp. chili oil

Combine all ingredients in a bowl.  Serve.

Hot Tomato Sauce-
4 scallions, chopped
3 Tbsp. soy sauce
2 Tbsp. tomato paste
4 Tbsp. beef broth
2 Tbsp. hot bean paste
1 tsp. sesame oil

Combine all ingredients in a bowl.  Serve.

Chineses Mustard- make one hour in advance
4 Tbsp. Coleman dry mustard
6 Tbsp. Vodka, Gin, white wine, saki, or water

Combine ingredients in a bowl.  Serve.

Daikon Sauce-
4 scallions, chopped
1 daikon radish, peeled and grated
4 lemon slices
1 C. soy sauce
1 Tbsp. hoisin sauce
1/4 C. fresh cilantro, chopped

Combine all ingredients in a bowl.  Serve.