Mongolian Grill

Mongolian Grill Ingredients

Lamb (enough for 4 people)	1/4 c Parsley; chopped
SEASONING MIXTURE	1 c Water
1/2 c Scallions; cut in slivers	1/2 c Soy sauce
2 Cloves garlic; crushed	1 tb Sugar

Instructions for Mongolian Grill

Another type of do-it-yourself cooking, which comes out of Northern China and features lamb, is known as the Mongolian Grill. Unlike the firepot, this is a barbecue technique requiring a large open charcoal stove with a fine iron grating on top. (A good-sized hibachi with wire mesh covering can substitute.) For the fuel, pinewood--with the bark left on--is favored, with charcoal the second choice. The Mongolian Grill technique is suitable indoors or out. It calls for each diner to be given a bowl of mixed seasonings (see below) in which he marinates a paper-thin slice or two of lamb for a minute or so. Then he tosses the lamb onto the grate (the fuel has now been fanned to blazing) and quickly flips the slice back and forth with long chopsticks until its grilled to his taste. (Some like their lamb crisp, others less well done; in either case, the meat, being paper-thin, cooks in a matter of seconds.) The lamb is then eaten with plain buns or biscuits; the next slice is prepared in the same manner. NOTE: The ingredients are sufficient for 4 people. They should be mixed well in a bowl, then divided into 4 smaller bowls. Allow about 1/4 pound tender fillet of lamb per person. Beef (also sliced paper-thin) can substitute. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic	Lamb	Liver	Parsley
Season	Soy Sauce	Sugar

Meat Parsley Scallion Garlic Soy Sauce Grill

for flavor and categorization

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