"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
>


Essentially what is billed as 'Mongolian Barbeque'-at least in this area-is
a vast array of raw veggies and meats in a buffet style. You load up a plate
and take it to a huge round flat 'wok style' cooking area. It does give you
the stir-fry type of cooking, but it lacks in the subtle additions that one
might add at home. In other words, oftentimes, the food tastes like it has
been steamed rather than wok'd. There are usually little choices in terms
of 'flavorings' such as garlic, different oils, ginger, wine, etc.