I pulled out a pre-made hot pot seasoning that we bought in Beijing last year. It called for 2 liters of water and the two seasoning packets. I'm not sure what was in them - but it smelled great (probably not very good for us though!)
I mixed up Mongolian Dipping Sauce out of the Joy of Cooking. And a quick sweet and sour sauce for the boys.
We had mushrooms, pea pods, napa cabbage, baby corn, water chestnuts, bamboo shoots, green beans, shrimp and finely sliced chicken (I frozen the chicken breasts slightly and ran them through the cutting blade of the food processor.)
We moved the electric wok to the end of the kitchen table and I cooked at the table. The boys thought it was fascinating. Salad Chef (all of 2 years old) ate as things came out of the wok, but Sous Chef waited for his complete bowl of soup to be finished! I cooked the chicken first, fished it out and then cooked the shrimp. Then everyone got to make up their own plate of vegetables to simmer for a few minutes. Lastly we added a packaged of rice noodles for a few minutes to soften.
We all had a great time, and next time I think we'll just follow the recipe for the Mongolian Hot Pot in Joy of Cooking (you can google it - Joy of cooking - Irma von Starkloff Rombauer, Marion Rombauer Becker, Ethan Becker, Maria Guarnaschelli - Google Books ) We'll use our own assortment of vegetables, since the more vegetables we can get into the family the better! I still have two pre-packaged Hot Pot meals from Beijing but I think they are on the spicier side.
Mix together:
1/2 cup rice vinegar
1/3 cup honey
1/2 cup soy sauce
1/3 cup fermented black beans
1/4 cup toasted sesame oil
1 tbs minced ginger
1 tbs chili paste
2 cloves minced garlic
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