Mongolian Hot Pot with Bean Curd recipe

Ingredients:
6 cups lamb or chicken stock
1 tablespoon dark soy
sauce
1 slice ginger
2 green onions
3 lb boneless lamb
1 - 2
cakes bean curd
1 lb green vegetable, such as Chinese cabbage, bok choy,
or spinach
3 1/2 ounces bean thread (vermicelli) noodles

Procedures:
Cut the
lamb into paper thin rectangular slices. Slice the bean curd.
Wash,
drain, and chop the vegetables. Prepare any side dishes that you are
planning to serve.
Lay the lamb, chopped vegetables, and side dishes on
separate platters on the table.Place the dipping sauces on the table in
small individual bowls. Make sure each guest has a complete place setting,
including a dipping fork (color-coded if possible) and a small bowl for
placing the cooked food.
Bring the broth with the dark soy sauce to a
boil, and add the ginger and green onion. Transfer enough broth so that the
fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will
depend on the size of the fondue pot).
Place the fondue pot on the
burner, and keep it simmering throughout the meal. Keep the remaining broth
warming on the stovetop.

To serve, invite guests to spear the food
with a dipping fork and cook briefly in the broth until cooked, then dip the
cooked food in the sauces as desired.
Use a dipping basket to cook the
vegetables in batches in the hot broth and ladle out into the soup bowls.
Cook the noodles and serve at the end of the meal.