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"mongolian" barbeque at home?

jenzillamay06 Jun 9, 2008 02:05 PM

Hubby wants to do a mongolian barbeque-type thing for dinner one night this week. I was thinking we could do shrimp, tofu, and chicken for proteins. What else would you do? What would be the easiest way to do this? We do have a wok. What would you buy/prepare to not spend all day in the kitchen prepping, and what kinds off sauces would you make/buy? We do have soy sauce, pre-prepared stirfry sauce, and sesame oil here at home, and basically any necessary spice...

Any ideas? TIA!!!

  1. d
    dkst0426 Jun 10, 2008 07:15 PM

    I do this quite regularly:

    Ramen noodles
    Vegetables of choice (normally, I use bok choy and tofu. If I'm lazy, I'll just use frozen stir-fry veggies in a bag from the grocery store's freezer dept.)
    Meat of choice, or shrimp
    Regular soy sauce
    Dark soy sauce
    Hoisin/oyster sauce
    Curry powder or hot chili paste
    Cooking oil

    Mind you, I don't cook with precise measurements, so you'll have to do everything by taste:

    Boil ramen noodles in a saucepan and cook them. Drain the water out and leave them in a strainer.

    Mince garlic cloves (1 per pack of noodles)
    Heat garlic in oil in wok/skillet
    When garlic begins to turn brown, add meat/seafood
    Add oyster/hoisin sauce--hoisin sauce is a bit sweeter and does not have the fishy taste that oyster sauce does, if that affects your personal preference.
    Stir-fry the meat in the sauce until cooked
    Add vegetables and salt and pepper
    Continues stir-frying vegetables and meat
    Add cooked noodles on top of vegetables and meat
    Add regular and dark soy sauce--use 2 parts regular, 1 part dark sauce
    Optional: Add hot chili paste to taste. If you're a chilihead, a teaspoon is plenty for 2 packs.

    Stir-fry well to cook in chili paste and soy sauce.


    This is sort of a homemade recipe. It was my mother's fried rice recipe that I amended to use with noodles.

    1. k
      kmr Jun 10, 2008 10:48 AM

      We used to do this occasionally, but I never quite hit the right sauce combo...maybe someone will help suggest something. Seems like we used a mix of soy sauce, mirin (can subtitute sherry) hot red pepper paste, and sesame oil.

      To the proteins (we used beef and lamb) I added sliced red peppers, onions (red or green) cabbage, spinich leaves, garlic, green beans, celery, carrots, and tons of cilantro. Pretty much whatever was in the frig that needed to get used up, great way to use up odds and ends.

      Maybe I'll make some this week! Thanks for the idea.

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