Many people have enjoyed going to Mongolian barbecue restaurants, places where the customer decides what meats, vegetables, spices, and sauces go together on a heated round griddle to be stir-fried and served mixed with a bowl of noodles. However, as it turns out, “Mongolian barbecue” is, strictly speaking, neither Mongolian nor barbecue. As the Taipei Times noted, the dish was actually developed by a Taiwanese comedian named Wu Zhao-nan in the early 1950s. The problem is, “Taiwanese Stir-Fry” doesn’t sound as impressive as “Mongolian Barbecue.”
Nevertheless, the dish is so versatile that it cries out to be cooked on a griddle and served to friends and family.
Two pounds of noodles
Peanut or vegetable oil
One pound of one of the following meats:
Thinly sliced chicken breast
Thinly sliced steak
Thinly sliced pork loin
A selection of your choice of the following veggies:
One sliced onion
One sliced green bell pepper
Eight ounces of sliced mushrooms
Two sliced carrots
One or two chopped broccoli
Three or four chopped green onions
Spices can include just about anything that you can imagine, including red pepper flakes, seasoning salt, or Italian herbs. Do not fear to experiment.
Sauces can include soy sauce, teriyaki, fajita, ginger sauce, or just about anything that you can find in your pantry.
Procedure for Mongolian Barbecue:
Cook the noodles in a pot of water and then drain and place in a bowl.
Place the rest of the ingredients you have chosen into a bowl, and mix.
Coat the griddle with oil and heat to medium.
Pour all the ingredients onto the heated griddle, and stir-fry them. The process should take about five minutes as the meat cooks through and the veggies soften.
After the cooking is done, scoop into bowls and serve.
The beauty of Mongolian barbecue is that it can be a different meal every time you make it. You should experiment and, remember, the list of ingredients above is only a guideline. You can put just about anything edible on your griddle and see what happens.
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