"Andy Katz" > wrote in message
...
> Is it mere technique?
>
> Or is there more to it?
>
> I ask because after a decade in NYC Mongolian Barbecue such as we used
> to get in East Hollywood or the Valley is a remote memory.
>
> Andy Katz

From what I understand, Mongolian BBQ (at least at each place I've gone) is
where you can select your own fresh veggies and a varied selection of meat,
pour from a medley of saucees over the top of your mound of food and either
have it cooked up fresh for you or cook it up yourself at individual tables.

In other words, you can select whatever *you* want in your Asian-style dish
and prepare it.

My preference is cabbage, pea pods, broccoli, carrots, celery, water
chestnuts, onion, mushrooms baby corn, bean sprouts and pork with a teriyaki
sauce. Yummy!

kili