* Crossposted from: Cooking
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MONGOLIAN BARBECUE
 Categories: Mongolia, Lamb, Beef
      Yield: 6 Servings
 
   3.00 lb Boned Lamb Shoulder Chops OR
   2.00 lb Boneless Beef, (Tenderest
           -Cut The Butcher Has),
           -Defatted
   2.00 lg Green Peppers, Seeded And
           -Cut Into 1/4-Inch Strips
   3.00 c  Cabbage, Shredded, Rinsed,
           -And Dried
   3.00 lg Carrots, Peeled And Shredded
   2.00 lg Onions, Thinly Sliced
   0.25 lb Bean Sprouts, Rinsed And
           -Drained
           Salad Or Peanut Oil
MMMMM-------------------------GARNISHES------------------------------
           Boiled White Rice
           Crisp Sesame Seed Buns,
           -Warmed
           Middle Eastern Pita Breads
           Thinly Sliced Crisp French
           -Bread
MMMMM---------------------------SAUCE--------------------------------
   1.50 c  Dark Soy Sauce
   6.00 c  Water
  10.00    Crushed Black Peppercorns
   4.00    Star Anise
   4.00 lg Cloves Garlic, Crushed
   1.00 c  Rice Wine Or Sherry
   1.00 tb Sugar
   2.00 ts Fresh Ginger Root, Grated
   3.00 c  Scallions Or Leeks, Chopped
           -And Divided
   3.00 c  Chinese Parsley Or Cilantro,
           -Minced, Divided
 
  Thinly slice the meats across the grain, in 2 to 3-Inch strips, and
  arrange the meat and vegetables on separate platters.
  
  SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for
  a few minutes in a saucepan, then strain and cool. Add the wine,
  sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of
  the Chinese Parsley. Refresh the sauce with the remaining scallions
  or leeks and parsley as cooking progresses. Taste to correct the
  seasoning, then divide among the guests bowls.  (NOTE:  Do Not taste
  the sauce after the raw meat has been dipped in it! Just a
  precaution.)
  
  TO ASSEMBLE:
  
  To assemble the barbecue, place the cooking appliance in the center
  of the table, heating and greasing the cooking surface with the salad
  or peanut oil.  (At intervals, scrape off the charred food bits with
  a spatula and reoil the cooking surface and resume cooking). Guests
  put the meat and vegetables on the plates and then place small
  portions on the cooking surface and spoon some of the sauce over the
  grilling food, flipping the food over with chopsticks after about 1
  minute on the grill. Cook to the desired doneness of each guest.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CORN ON THE COB FOR MONGOLIAN BBQ
 Categories: Ethnic, Vegetables
      Yield: 6 Servings
 
MMMMM------------------------NORMA WRENN-----------------------------
   6.00    Ears corn
   3.00 tb Butter
   0.50 ts Sugar
   0.50 ts Salt or to taste
   1.00 ts Rice wine or dry sherry
 
  This grains, used mainly for soups in the Chinese cuisine, rounds out
  the meal.
  
  In a large pot, bring about 2 quarts water to a boil. Meanwhile,
  shuck crn. Cook corn in boiling water for 5 minutes if picked that
  day or for 10 minutes if picked earlier. Drain.
  
  Melt butter. Add sugar, salt and rice wine or dry sherry. Spoon oer
  hot corn and serve.
 
MMMMM
 
... Sincerely yours Gigi
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