Mongolian barbecue is a stir-fry dish where diners choose their own ingredients and sauce. It was invented in Taiwan and is not Mongolian. It is cooked on a large griddle and is popular for its customization option, but precautions should be taken for vegetarians and those with allergies.
Mongolian barbecue or Mongolian barbecue is a style of stir-fry that allows diners to choose their own ingredients and sauce, assembling a dish customized to their tastes. Some Chinese and Asian restaurants offer Mongolian barbecue along with other menu items, and some restaurants specialize in this style of stir-fry. You can also make this dish at home if you have access to a large skillet or griddle. The customization option may appeal to discerning diners.
Despite its name, Mongolian barbecue isn’t Mongolian at all, and it’s not an ancient dish that traveled across the steppes with Genghis Khan, contrary to what promotional brochures will tell you. In fact, this dish was invented in 20th century Taiwan and was likely inspired by Japanese cuisine, rather than Mongolian or Chinese cuisine.
Mongolian barbecue is prepared on a very large and extremely hot griddle. Diners pick whatever vegetables and meats they want, along with a sauce, and the cook tosses the ingredients onto the griddle and fries them. The distinguishing feature of the plate is that the griddle is typically large enough to prepare multiple meals at once, making it an extremely efficient food preparation technique and allowing diners to move around the restaurant quickly.
Many people love Mongolian barbecue because they enjoy having control over the contents of their dishes. This is especially true for people who are fussy, as it allows them to create a personalized dish that caters to their desires. Mongolian barbecue can be fun too, as diners typically watch the cook at work, and it can be exciting to think of the best vegetable and meat pairings. At home, this dish can be a good way to get everyone involved in preparing meals.
There are some precautions to consider with Mongolian barbecue. Strict vegetarians, for example, should be aware that meats are cooked on the griddle, and if they’re concerned about eating meat, they may want to visit a restaurant that offers a vegetarian option. This also applies to people who do not eat particular meats for religious reasons. Also, the sauces used often contain gluten, nuts and other allergens and since the plate is used communally, there is a risk that these allergens could end up in the food even if you try to avoid them.
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