Mongolian Grills

Mongolian Grills

The idea is for each guest to help him/herself from a selection of ingredients in a bowl and stir-fry the combination all together on a hot grill.


Meat/Seafood Choices:

Pork (cut into 1"x3" strips)
Beef serloin (cut into 1"x3" strips)
Chicken breast fillet (cut into 1"x3" strips)
Fish fillet (cut into cubes)
Shrimps (peeled and deveined)
Squid rings
any kind of meatballs


Vegetable Choices:

Cabbage (cut into 1/2 inch thick slices)
Carrots (julienne strips)
Turnips (julienne strips)
Any vegetables

Bell peppers in several colours (julienne strips)

Minced spring onions
Celery stalks
Ginger
Garlic
Finger chili
Toasted ground sesame seeds


Choice of rice-noodles:

Steamed rice 
Soaked and drained glass noodle
Blanched and drained noodle or egg noodle


To serve:

Place ingredients in separate serving dishes and arrange on buffet table. Set griddle pan and grill pan (better yet a terriyaki grill) at the end of the table. Guests will fill up their bowls with their choice of vegetables, meats, rice and/or noodle and sauces and cook them all together in hot  grill pan or wok.


Did I forget about the sauces?

Sauces for the Mongolian Grill (allot 1/4 cup per person)


Chili sauce

Combine 1/3 cup chili sauce with 1 cup pork broth, 1/3 cup rice wine, and 2 tablespoons seasoning sauce (chili favour).


Teriyaki sauce

Combine 1/2 cup soy sauce (use kikoman brand)with 1-1/2 cups water, 2 tablespoons grated ginger, and 1/3 cup brown sugar.


Mongolian sauce

Combine 1/3 cup oyster sauce with 1 cup water, 1/3 cup rice wine and 3 tablespoons of seasoning sauce (chili flavour).
Mix throughly.


Satay sauce

Combine 1/3 cup peanut butter with 1 cup water and 3 tablespoons of ordinary seasoning sauce. Mix throughly.


All ingredients for the sauce can be found at your nearest Asian grocer. Or you can order online at our sponsor's link above.


Enjoy partying ;-)