Mongolian barbecue

Mongolian barbecue is a stir fried dish that was first developed in Taiwanese restaurants beginning in the early 1950s. Despite its name, the cuisine is not Mongolian, and is only loosely related to barbecue.

History

Mongolian barbecue first appeared in Taiwan in the mid-20th century. It was named after the Mongolian tradition of hunters grilling their catch on their shields over an open fire, although the actual cooking method bears little resemblance to traditional Mongolian cuisine. The dish was popularized in different parts of the world beginning in the 1970s.

Preparation

The dish is prepared on a large, round, solid iron griddle that is heated. Diners choose from a variety of raw sliced meats (such as beef, pork, lamb, turkey, or chicken), vegetables (like cabbage, tofu, sliced onion, cilantro, broccoli, and mushrooms), and noodles. The ingredients are then cooked by a chef who stirs and flips the ingredients using two metal rods.

Seasoning

The ingredients are typically seasoned with various Asian sauces, including soy sauce, hoisin sauce, and oyster sauce. Other seasonings may include garlic, ginger, and wine.

Variations

There are many variations of Mongolian barbecue around the world. In some restaurants, diners can add a raw egg to the ingredients before they are cooked. In others, the dish is served with rice.

See also

• Stir frying
• Teppanyaki
• Hibachi

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