Beef and Mushroom Hotpot

Instructions

1. 1
   Heat sesame oil in a large hotpot or heavy-bottomed pot over medium heat. Add ginger slices, garlic, and dried chilies, stirring until fragrant, about 2 minutes.
2. 2
   Pour in the beef or chicken stock and bring to a gentle boil. Add soy sauce and sugar, stirring to combine.
3. 3
   Arrange all prepared ingredients (mushrooms, cabbage, carrots, tofu, and beef slices) on a large platter around the hotpot.
4. 4
   Place the pot in the center of the table with a heat source beneath it to maintain a gentle simmer throughout the meal.
5. 5
   Each diner uses chopsticks or a small ladle to add ingredients to the broth, cooking them briefly until tender—beef takes 30 seconds, vegetables 2-3 minutes.
6. 6
   As ingredients are cooked, diners retrieve them and dip in small bowls of dipping sauce (soy sauce mixed with sesame oil and minced garlic).
7. 7
   Continue cooking and eating until all ingredients are consumed. Garnish individual bowls with green onions and cilantro before serving.
8. 8
   The flavored broth can be enjoyed as a final course.