Mongolian BBQ question

[BAM]

I was thinking about going to mongolian bbq this weekend. You make your own stuff, but im wondering what kind of stuff i can put in the meat when they cook it. ie red wine, vinegar, oystar sauce, etc.

[Kent]

It's tough to say since many of the sauces have sugar base. Sauces to defintely stay away from would be Sweet n' Sour, Hoisin, or peanut sauces. I would be extremely careful about the other sauces as well as the ingredients are never known for sure. You are most likely safe with any oil, garlic, and perhaps szechuan sauce. Mongolian BBQ are one of my favorites to visitm luckily my favorite in the area (Hu Hot's), has their sauce carbs per ladle on their website.

[Starmaker]

Hmmm what can we use in a stirfry? Hubby hates the idea of doing a stirfry with kikkoman soya sauce (ick) he is so used to using oyster sauce for that sweet thick taste. I wonder if I could make a low carb oyster sauce somehow? Ideas?

[Peterlock]

Hi, :wave

Bowulf is right on the money, all these sauces have high sugar and cornstarch bases. Almost all Asian food uses sugar and Cornstarch for body and sheen to the sauces - steer clear of them.

At a Mongolian restaurant fill up your bowl with beef, shrimp, chicken and veggies like green onion and garlic.

The green onion and garlic will make an excellent sauce on it's own. As for a sugar free oyster sauce...I adore Asian food and love to cook but don't see how it's possible.

In it's place you can make a low carb sugar free Asian dry rub here's an example:

• 3- 4 Packets of Splenda
  1 1/2 tsp Paprika
  1 tsp Salt
  3/4 tsp Accent / which is really just MSG (optional)
  3/4 tsp Ground turmeric
  1/4 tsp Celery seeds
  1/4 tsp Dry mustard

Just mix in a bowl, rub onto the meats and cook - it's great on ribs!

Peter ha