Mongolianhotpotwithchickenandshrimp Recipes

Steps:

• Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
• Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
• Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!

Steps:

• Cut the chicken and red snapper filets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.
• Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.
• Place the sliced chicken, shrimp, red snapper and the shredded vegetables 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.
• On the stove, bring the broth and water with the rice wine to a boil, and add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that the pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the pot). Place the 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.
• Serve with hot steamed rice.

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
• Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.