3 lb Boned Lamb Shoulder Chops OR
2 lb Boneless Beef, (Tenderest
-Cut The Butcher Has),
-Defatted
2 lg Green Peppers, Seeded And
-Cut Into 1/4-Inch Strips
3 c Cabbage, Shredded, Rinsed,
-And Dried
3 lg Carrots, Peeled And Shredded
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And
-Drained
Salad Or Peanut Oil
-------------------------GARNISHES-------------------------
Boiled White Rice
Crisp Sesame Seed Buns,
-Warmed
Middle Eastern Pita Breads
Thinly Sliced Crisp French
-Bread
---------------------------SAUCE---------------------------
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
4 Star Anise
4 lg Cloves Garlic, Crushed
1 c Rice Wine Or Sherry
1 tb Sugar
2 ts Fresh Ginger Root, Grated
3 c Scallions Or Leeks, Chopped
-And Divided
3 c Chinese Parsley Or Cilantro,
-Minced, Divided
Thinly slice the meats across the grain, in 2 to
3-Inch strips, and arrange the meat and vegetables on
separate platters.
SAUCE: Simmer the soy sauce, water, peppercorns, anise
and garlic for a few minutes in a saucepan, then
strain and cool. Add the wine, sugar, ginger root, 2
cups of the scallions or leeks and 2 cups of the
Chinese Parsley. Refresh the sauce with the remaining
scallions or leeks and parsley as cooking progresses.
Taste to correct the seasoning, then divide among the
guests bowls. (NOTE: Do Not taste the sauce after
the raw meat has been dipped in it! Just a precaution.)
TO ASSEMBLE:
To assemble the barbecue, place the cooking appliance
in the center of the table, heating and greasing the
cooking surface with the salad or peanut oil. (At
intervals, scrape off the charred food bits with a
spatula and reoil the cooking surface and resume
cooking). Guests put the meat and vegetables on the
plates and then place small portions on the cooking
surface and spoon some of the sauce over the grilling
food, flipping the food over with chopsticks after
about 1 minute on the grill. Cook to the desired
doneness of each guest.
