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Before you jump to Mike's Mongolian Shabu-Shabu Hot Pot recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Just about every single article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is certainly very good guidance. Sometimes, though, the last thing you choose is to have to prepare an evening meal from scratch. Once in a while you only want to check out the drive through when you are on your way home and end the day. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet program? You can do this because most of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here’s how it is possible to eat healthfully when you are at a fast food spot.
Focus on the sides. Not that long ago, the only real side dish item at a fast food restaurant was French fries. Now most of the fast food choices have been widened a great deal. Now quite a few of them provide salads. Chili is definitely yet another option. You can buy a baked potato. You can make fruit. There are a lot of possibilities that don’t include eating something deep fried. Instead of the pre-determined “meal deals” try to create a meal consisting of side dishes. When you are doing this you may keep your fat content as well as your calorie counts low.
Logic claims that one the simplest way to stay healthy is to sidestep the drive through and never eat fast food. While this is usually a good idea all you need to do is make a couple of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, permitting someone else cook dinner is just the thing you need. There isn’t any reason to feel guilty about visiting the drive through when you make healthy and balanced decisions!
We hope you got insight from reading it, now let’s go back to mike's mongolian shabu-shabu hot pot recipe. To make mike's mongolian shabu-shabu hot pot you only need 36 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Mike's Mongolian Shabu-Shabu Hot Pot:
- Prepare ● For The Proteins:
- Take Thin Sliced Raw Chicken [I use thigh meat]
- Prepare Raw Thin Sliced Beef
- Get Raw Shrimp Or Scallops
- Provide ● For The Beef & Chicken Broths:
- You need 1 Box (32 oz) Beef Stock
- Take 1 Box (32 oz) Chicken Stock
- Take 1 (32 oz) Seafood Stock
- Use 1 (32 oz) Vegetable Stock
- Get 20 Fresh Thai Chilie Peppers
- Take to taste Sichuan Pi Xian Hot Bean Chilie Paste
- Take to taste Sichuan Dried Red Peppercorn Blend
- Use to taste Gochujang Roasted Hot Pepper Paste
- Use as needed Dried Scorpion Chiles
- Take to taste Dried Red Thai Peppers
- You need to taste Red Pepper Flakes
- Take 30 Cloves Fresh Garlic [smashed - divided]
- Provide 2 2" Chunks Fresh Ginger
- You need to taste Leaves of Fresh Cilantro
- Provide 1/4 tsp Chinese 5 Spice [per side]
- Prepare to taste Leaves of Thai Basil
- You need 2 2" Chunks Diakon Radishes
- Take to taste Fine Minced Lemon Grass
- You need to taste Fish Sauce
- Prepare to taste Soy Sauce
- Use Brown Sugar [optional]
- Take as needed Jalapeños
- You need as needed Star Anise
- Prepare ● For The Vegetables:
- Use as needed White Onions [quartered]
- Provide as needed Fresh Whole Mushrooms
- Prepare as needed Fresh Chinese Cabbage [bok choy - quartered]
- Get Fresh Broccoli
- Take ● For The Kitchen Equipment:
- Take Mongolian Shabu-Shabu Hot Pot
- You need Wooden Or Metal Scewers
Steps to make Mike's Mongolian Shabu-Shabu Hot Pot:
- 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!
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