Ideally, ingredients for a Mongolian barbecue should be cooked in a very hot wok over an open fire. However, a large, flat baking tray placed over hot coals or a gas kettle barbecue are just as effective. The cooking process is water-based. Very little oil needs be used. And, since sauces may be substituted, it is ideal for entertaining health-and-weight conscious guests.
The main ingredients for the Mongolian barbecue are: cooked rice, a selection of meats, a variety of vegetables and various sauces. The meat is cut into thin strips beforehand and arranged on platters. Place cold, cooked rice in a large bowl in the centre of the table with small bowls and chopsticks (or forks) set around it.
Working out quantities is simple: allow 500 ml cooked rice and 200g to 250g meat a person for a main course.
Vegetables:
A selection is made from the following; arranging them in rows on large trays.
- 500g fresh or frozen broccoli
- 250g fresh or frozen green beans
- 250g fresh or frozen peas
- 1 bunch carrots, cut into julienne strips
- 2 red bell peppers, seeded and cut into julienne strips
- 2 green bell peppers, seeded and cut into julienne strips
- 1 crisp lettuce, thinly sliced
- 400g raw spinach, thinly sliced
- 400g mushrooms, thinly sliced
- 2 bunches spring onions, thinly sliced
- 2 large onions, diced
- 2 x 410g cans pineapple pieces, drained and juice reserved
Offer your guests at least four of the following sauces.
- soy sauce
- oyster sauce
- Sweet and Sour Sauce (recipe provided)
- Malaysian Sauce (recipe provided)
- Garlic and Lemon Sauce (recipe provided)
- Hot Chilli Sauce (recipe provided)
Sweet and Sour Sauce
Ingredients:
- 300ml chicken stock
- 30ml wine vinegar
- 30ml soy sauce
- 30ml lemon juice
- 30ml brown sugar
- 30ml tomato puree
- salt to taste
Method:
Place all ingredients in a screw-top jar and shake well.
Malaysian Sauce
Ingredients:
- 30ml soy sauce
- 150ml pineapple juice
- 30ml sesame seeds, toasted
- 5ml finely chopped green pepper
- 5 cloves of garlic, crushed
- 5ml salt
Method:
Place all ingredients in a screw-top jar and shake well.
Garlic and Lemon Sauce
Ingredients:
- 10 cloves of garlic, crushed
- 180ml weak chicken stock
- 125ml light soy sauce
- 60ml lemon juice
Method:
Mix all ingredients in a small saucepan, bring to the boil. Turn off the heat and allow to cool.
Cook's note:
Ginger Sauce may be made in the same way, substituting 15ml grated fresh ginger for crushed garlic.
Hot Chilli Sauce
Ingredients:
- 30ml finely minced green chillies
- 30ml finely grated onion
- 8ml crushed garlic
- 45ml brown sugar
- 30ml white vinegar
- 180ml water
- 8ml cornflour
Method:
Mix together all ingredients in a small saucepan. Bring to the boil, simmer briefly. Allow to cool.
Finally:
Choose a good quality, clean vegetable oil for frying. Place it in a small saucepan, with a ladle, near the fire. Invite your guests to select and stir-fry their choice of meat, vegetables and sauce; using only a little oil.
 |
 |
