INGREDIENTS

INSTRUCTIONS

SEASONING MIXTURE
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 it's
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 <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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