---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Main dish
       Yield: 6 servings
       3 lb Boneless lean lamb
       4 oz Bean thread noodles
     1/2 lb Spinach
     1/2 lb Chinese cabbage
       1 qt Chicken stock
       1 ts Finely chopped ginger root
       2 tb Finely chopped scallions
       1 ts Minced garlic
       1 tb Finely chopped cilantro
 -----------------------DIPPING SAUCE-----------------------
       2 tb Sesame paste
            -=OR=- peanut butter
       1 tb Light soy sauce
       1 tb Rice wine or dry sherry
       2 ts Chili bean sauce
       1 tb Sugar
       1 tb Hot water
   USING A CLEAVER or sharp knife, slice the lamb into
   very thin slices. Soak the noodles in warm water for 5
   minutes, then drain them and cut them into 5-inch
   lengths. Separate the spinach leaves from the stalks
   and wash them well. Discard the stalks. Cut the
   Chinese cabbage into 3-inch pieces. Combine all the
   ingredients for the dipping sauce in a small bowl and
   mix them well. Each guest should have his or her own
   small portion of dipping sauce and a plate containing
   lamb, spinach and Chinese cabbage. When you are ready
   to begin, bring the stock to a boil and light the
   fondue. Ladle the stock into the fondue pot and put
   the ginger, scallions, garlic and coriander into the
   stock. Each person selects a piece of food and cooks
   it quickly in the pot. When all the meat and
   vegetables have been eaten, add the noodles to the
   pot, let them heat through, then ladle the soup into
   soup bowls. This dish also works successfully with
   other foods such as steak, fish balls, oysters,
   shrimp, squid, mushrooms and lettuce, although it will
   no longer be a Mongolian Hot Pot, but more like the
   Cantonese Chrysanthemum Pot.