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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