| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Mongolian | Meat | 4 | Servings |
INGREDIENTS
| Lamb | ||
| Eggs (1 per person) | ||
| 1 | Clove garlic; crushed | |
| 1 | Scallion; minced | |
| 1 | tb | Soy sauce |
| 1 | tb | Soy paste |
| 1 | tb | Sweet soy jam |
| 1/2 | ts | Chinese chili sauce |
| 1/2 | ts | Sesame oil |
INSTRUCTIONS
SEASONING MIXTURE BRAZIER-GRILLED LAMB: A variant of the Mongolian Grill, known as Brazier-Grilled Lamb (and a favorite winter pastime in Peking), calls for the meat to be grilled as above, but not seasoned first. Instead, after each slice is cooked, it is dipped briefly in beaten egg to cool and coat, then in a bowl of mixed seasonings. (This lamb is also eaten with plain buns or biscuits.) (See "Mongolian Grill".) NOTE: Since each person prepares his own seasoning mixture here, the quantities given are for the individual seasoning bowls. Also allow 1 egg per diner, served in a separate bowl. If soy paste and sweet soy jam are not available, substitute peanut butter and black currant jam. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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