Mangolian BBQ
1 photo of Mangolian Bbq Recipe
By
Connie "Kiyu" Guerrero
@conchik
1
Simply said, every single serving is its own creation, and you are the "Master Chef".
You are the artist, and your bowl is your canvas. All you need is a little imagination and a Mongolian size appetite and the result is dining bliss!
This is a great "Outdoor Cooking" for any "Special Occasion".
1. Easy Preparation
2. Great Presentation
3. Each guest grills his own
4. The party is lively, and everyone will be talking about how great the table is and the taste! D E L I C I O U S O!!!
You are the artist, and your bowl is your canvas. All you need is a little imagination and a Mongolian size appetite and the result is dining bliss!
This is a great "Outdoor Cooking" for any "Special Occasion".
1. Easy Preparation
2. Great Presentation
3. Each guest grills his own
4. The party is lively, and everyone will be talking about how great the table is and the taste! D E L I C I O U S O!!!
Ingredients
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MEAT AND VEGETABLES (YOUR CHOICES):
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1-3 lbchicken (thin slices)
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1-3 lbpork chops, boneless (thin slices)
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1-3 lbflank steak (thin slices)
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1 largebowl of bok choy (thin slices)
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1 largebowl of onions (sliced)
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1 largecup of garlic (chopped)
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1 mediumcarrots (thinly sliced)
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1 mediumzuccini (thinly sliced)
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2 pkgchow nein noodles (dry)
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1 bottlebowl of green onions (1
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2 cshintake mushrooms (sliced)
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1 mediumbowl broccoli (1
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1 mediumbowl water chesnuts (sliced)
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1 mediumbowl sugar peas
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2 pkgbeans sprouts
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MANGOLIAN BBQ CONDIMENTS:(SEPARATE BOWL FOR EACH)
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·salt and pepper shakers (condiments)
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1/4 csugar and 2 cups water (separate bowl)
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2 csoy sauce (separate bowl)
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2 csesame oil (separate bowl)
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1/2 clemon juice, fresh and 2 cups water
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1/4 cfresh ginger grated and 2 cups water
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1/4 cfresh hot chili peppers and 2 cups water
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1 cchop chili peppers and 2 cups water
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1/2 cchop garlic and 2 cups water
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1 bottlecooking sherry or sake
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1 bottletabascco
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1/2 csesame seeds (optional)
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1/2 cchili oil
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1/2 cwhite rice venegar and 1 cup water
How to Make Mangolian BBQ
- Food cooking on a Mongolian barbecue griddle.Mongolian barbecue Is a restaurant style of stir frying meats and vegetables over a large, round, solid iron griddle that is as large as 2.5 m in diameter and can cook at temperatures as high as 450 to 570 °F. The name seems to have stuck mainly because it is somewhat catchier than "Taiwanese teppanyaki."
- Typically, you choose from various ingredients from a buffet of thinly sliced raw meats (beef, pork, lamb, turkey, chicken, shrimp) and vegetables (cabbage, tofu, sliced onion, cilantro, , broccoli, and mushrooms) and assemble them in a large bowl or on a plate.
- Next, add (1-tbsp) each of your choice of spices and sauces, condiments over your meat and veggies. (Every plate will be different in taste depending on what condiments is added to your taste)
- These ingredients are given to the griddle operator who transfers them to one section of the hot griddle. Oil and sometimes water may be added to ease cooking, and the ingredients are stirred occasionally. (Each individual may have their desired portions cooked to their desired way...medium, medium well or well done)
- NOTE: Each person's bowl is cooked separately about 3-5 minutes each or to their desired cooking preference)
- This calls for an Iron Griddle, but I use a large hot iron flat griddle.
Serve with hot rice.
