Mongolian grill sauce

Discussion in 'Food & Cooking' started by ricklea1953, May 13, 2013.

  1. ricklea1953

    ricklea1953

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    I am having a problem finding recipes for mongolian grilling like they do in the local restaurants.  I understand the meats and vegetables used.  What I don't understand is the sauces that are used while cooking.  They seem to be mostly clear type liquids as opposed to the heavy sauces used in chinese cooking.

    Any input will be appreciated.
     
  2. koukouvagia

    koukouvagia

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    I don't have any input at all, just fondly recalling growing up near a mongolian bbq joint and you are right, the sauces are numerous!  They had this huge circular grill that they cooked on and the food was spectacular.  Now I have to find a Mongolian bbq joint in my area!
     
  3. phatch

    phatch Moderator Staff Member

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    The one's I've been too have the sauces labeled. You mix and match what you want in it. Usually soy sauce, rice wine, garlic(cubed in water), teriyaki, a liquefied butterflavored oil, and a garlic sauce (soy, stock, garlic, oyster sauce) are the six most common ones I've seen.
     
  4. ricklea1953

    ricklea1953

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    Okay.  Thanks to you both.  I think I will look into the japanese-style griddle cooking.  I think it is called teppanyaki.  There seems to be some established recipes available with specific sauces.  I don't want to labor over a griddle and let guests choose their own sauces.

    Rick