CHOICES, CHOICES.Byline: Jim Boyd Jim Boyd may refer to:
Stir-frying isn't rocket science rocket science n. 1. Rocketry. 2. Informal An endeavor requiring great intelligence or technical ability. , but choosing from a dozen ingredients for the sauce to go into a bowl of sliced meat and vegetables at Eugene-Springfield's two - soon to be three - Mongolian grill restaurants can be intimidating. It isn't just the soy sauce, rice wine, ginger and garlic combination I'd normally use. Jung's Mongolian Grill offers containers of watered-down soy sauce (to keep the stir-fry from being too salty), watered cooking sherry, garlic in water, ginger in water, sweet vinegar, lemon-flavored water, a ginger-lemon sauce, coconut milk, a curry sauce Noun 1. curry sauce - allemande sauce with curry powder and coconut milk instead of stock sauce - flavorful relish or dressing or topping served as an accompaniment to food containing peanuts, garlic oyster sauce Oyster sauce is a viscous dark brown sauce commonly used in Chinese, Filipino and Thai cuisine. It is especially common in Cantonese cuisine. Origin Oyster sauce is prepared from oysters, brine, umami flavour enhancers such as MSG, and typically contains preservatives to , a concoction called Jung's Spicy Sauce and vegetable oil infused with chili, plus squeeze bottles labeled hot oil, sesame oil Noun 1. sesame oil - oil obtained from sesame seeds vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants benniseed, sesame seed - small oval seeds of the sesame plant , cooking oil and red wine vinegar Noun 1. wine vinegar - vinegar made from wine vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative . Almost too many choices! So I asked Steve Snyder, Jung's owner, to develop some combinations to get me out of my soy-ginger-garlic rut. I talked to cookbook (programming) cookbook - (From amateur electronics and radio) A book of small code segments that the reader can use to do various magic things in programs. One current example is the "PostScript Language Tutorial and Cookbook" by Adobe Systems, Inc (Addison-Wesley, ISBN author Nina Simonds in Massachusetts. She's one of the country's foremost authorities on Chinese cooking. And I got advice from other customers who were about to fill their bowls at lunch. "I don't, frankly, know the sauces that well," Steve Holden, a Trus Joist manager, said. "I just kind of experiment. I know I like soy sauce. I know I like ginger. I know I like some of those things, but I'm not familiar with all of the sauces. However, it's fun to try new things." Experimentation is a big part of the fun of eating at a Mongolian grill. You choose what you want to eat, put it in a bowl and hand the bowl to the chef at a big round grill. Minutes later, the meal is grilled and on a plate ready for you to eat. Sort of Mongolian fast food. The closure about five years ago of the Genghis Khan Genghis Khan: see Jenghiz Khan. Genghis Khan or Chinggis Khan orig. Temüjin (born 1162, near Lake Baikal, Mongolia—died Aug. Mongolian Barbecue Mongolian barbecue (Chinese: 蒙古烤肉; Pinyin: Měnggǔ kǎoròu on Seventh Avenue left Eugene without this type of Northern Chinese food until Snyder opened Jung's Mongolian Grill in May at 4355 Commerce St., a strip mall strip mall n. A shopping complex containing a row of various stores, businesses, and restaurants that usually open onto a common parking lot. Noun 1. facing the Target store on West 11th Avenue. The restaurant carries his Chinese mother's family name. In September, Va Ai, the operator of China Wok in the Gateway Mall's food court in Springfield, opened the Mongolian Grill - that's its full name - in the food court, too. Jung's offers all you can eat for $6.95 at lunch and $9.95 at dinner, when lamb, shrimp, fish and imitation crab are added to the beef, pork and chicken available at lunchtime. Kids ages 4 to 10 pay $3.95. Those younger than 4 eat free. Jung's stir-fry comes with a choice of steamed rice or the Mandarin pancakes typically served with moo shu pork Mu shu redirects here. For the Mulan character, see Mushu. Moo shu pork (literally "wood shavings pork") is a dish of northern Chinese origin. It is believed to have first appeared on the menus of U.S. . Most diners Diners can mean:
The Mongolian Grill in the Gateway Mall Gateway Mall may refer to:
n. A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water. [German Nudel. that can be included in the stir-fry are the only starch. Eugene Mongolian Grill, the third restaurant, is currently being installed in the Riviera Shopping Center shopping center, a concentration of retail, service, and entertainment enterprises designed to serve the surrounding region. The modern shopping center differs from its antecedents—bazaars and marketplaces—in that the shops are usually amalgamated into in north Eugene near the intersection of Belt Line and River roads. The boiling and grilling of meats are cooking techniques the Mongols popularized in China when they conquered and ruled the country in the 1200s. The chefs in the imperial palace refined the techniques, Simonds said. Simonds, the author of nine books on Chinese cuisine Chinese cuisine (Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe. and culture, was introduced to Mongolian barbecue in the '70s when she traveled to Taiwan as a 19-year-old to study cooking. She ate at Mongolian grill restaurants very similar to the ones here, where you fill a bowl with ingredients and give it to the cook to grill. "To be honest, I like lots of vegetables," Simonds said. "I like, say, maybe two-thirds vegetables to one-third beef." In her cookbook, "Classic Chinese Cuisine," Simonds describes her visit to a restaurant of this type in Peking: "The specialty of the house is Mongolian Barbecue, a dish made with paper-thin slices of only the most tender beef and lamb dipped in a sauce of rice wine, ginger-flavored water, shrimp oil, soy sauce and other seasonings of the diner's choice, then grilled over a charcoal brazier." Her cookbook contains recipes for a Mongolian Barbecue that can be cooked on a griddle or grill at home and for the flaky flaky - (Or "flakey") Subject to frequent lossage. This use is of course related to the common slang use of the word to describe a person as eccentric, crazy, or just unreliable. sesame rolls that she says are a traditional accompaniment. But that still leaves the problem of what to do when confronted with the array of vegetables, meats and sauce ingredients to be found at the local Mongolian grill restaurants. The procedure is slightly different at the two restaurants now open. At the Mongolian Grill in the Gateway Mall, you fill one bowl with your choice of noodles, vegetables and meat, and you put your choice of sauces in a smaller bowl. The cook dumps the solid ingredients on the grill and almost immediately floods them with water. Then, after they've begun to cook, he adds the bowl of your sauces and asks if you want additional Mongolian sauce, a sauce that manager Pete Lor says they make by combining teriyaki ter·i·ya·ki n. A Japanese dish of grilled or broiled slices of marinated meat or shellfish. [Japanese : teri, glaze + yaki, to broil.] Noun 1. sauce, soy sauce, oyster sauce, hoisin sauce hoi·sin sauce n. A thick, sweet, pungent sauce used in Chinese cooking. [Chinese (Cantonese) hoísin, seafood, equivalent to Chinese (Mandarin) h and a bit of sugar. At Jung's Mongolian Grill, all the dry ingredients and sauce ingredients are placed in the same bowl and dumped onto the grill. Water gets added if the cook decides there isn't enough sauce to keep the food from burning. Finally, he will ask whether you want an additional amount of Jung's restaurant-made teriyaki sauce. Snyder says you almost can't go wrong at his restaurant by putting six of the one-ounce ladles of liquid ingredients for a sauce into the bowl of stir-fry ingredients. Some people ladle in as many as 15, he said. One liquid ounce is equivalent to 2 tablespoons. The ladles at the Mongolian Grill in the Gateway Mall are much larger, about a cup (8 ounces), however. So don't get confused if you try to use Snyder's combinations there. Teriyaki Chicken Stir-fry ingredients: Chicken Vegetables of your choice (pineapple also goes well in this, Snyder says) Sauce: 2 squirts cooking oil Give bowl of ingredients to Mongolian grill chef for cooking. Say "give me a lot" when asked if you want teriyaki sauce. Chicken Yaki Soba Stir-fry ingredients: 1/2 bowl noodles Cabbage Carrots Green onions White onions Chicken (or beef) Sauce: 1 squirt cooking oil 1 ounce soy sauce 1 ounce sweet vinegar Give bowl of ingredients to Mongolian grill chef for cooking. Say "yes" to teriyaki sauce. Drizzle hoisin sauce on the noodles after the dish is cooked. Curry Chicken Curry Chicken (also referred to as Chicken Curry) is a common delicacy in Trinidad and the Caribbean, South Asia, and all over the world. The main ingredients in this dish are chicken and curry. Stir-fry ingredients: Noodles White onions Green onions Chicken Sauce: 4 ounces curry sauce 1 squirt cooking oil 2 ounces coconut milk (optional) for coconut curry Give bowl of ingredients to Mongolian grill chef to cook. Say "no" to teriyaki sauce. Chow Mein Stir-fry ingredients: 1/2 bowl noodles Bean sprouts bean sprouts pl.n. The tender, edible seedlings of certain bean plants, especially those of the mung bean. Green onions White onions Carrots Mushrooms Your choice of meat (chicken, beef, pork, shrimp, fish or a combination) Sauce: 2 ounces soy sauce 2 ounces garlic in water 2 ounces sweet vinegar Give bowl of ingredients to Mongolian grill chef for cooking. Say "yes" to teriyaki sauce. Mongolian Lamb Stir-fry ingredients: Carrots White onions Bean sprouts Green peppers Cabbage Lamb (or beef or chicken) Sauce: 1 squirt sesame oil 1 squirt hot (chili-flavored) oil 1 ounce soy sauce 2 ounces garlic in water 2 ounces sweet vinegar 1 ounce lemon juice 1 ounce ginger in water Give bowl of ingredients to chef for cooking. Say "no" to teriyaki sauce. Moo-Shu Pork Stir-fry ingredients: Pork Green onions Bamboo shoots Carrots Cabbage Sauce: 1 squirt sesame oil 1 ounce soy sauce 2 ounces cooking sherry 1 ounce sweet vinegar 2 ounces ginger in water Give bowl of ingredients to chef for cooking. Say "no" to teriyaki sauce. Ask waiter for moo-shu wrappers In data mining and treatment learning, wrappers were used by Ron Kohavi and George John. Their idea was to wrap their treatments learners in a preprocessor that would search to make subsets from the current set of attributes. instead of rice. Get a cup of hoisin sauce. Spread hoisin sauce on wrapper A data structure or software that contains ("wraps around") other data or software, so that the contained elements can exist in the newer system. The term is often used with component software, where a wrapper is placed around a legacy routine to make it behave like an object. and fill wrapper with stir-fry. Eat this as you would eat a burrito. Beef and Broccoli Stir-fry ingredients: Beef Broccoli Sauce: 1 squirt cooking oil 2 ounces soy sauce 2 ounces sweet vinegar Give bowl of ingredients to chef for cooking. Say "yes" to teriyaki sauce. Szechwan Beef Stir-fry ingredients: 1/2 bowl beef (or tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. , pork, chicken, alone or in combination) 1/2 bowl white onions Sprinkling of green onions Sauce: 2 ounces sweet vinegar 1 ounce soy sauce 1 ounce ginger in water 1 ounce garlic in water 2 ounces Jung's Spicy Sauce (contains sesame oil and red pepper red pepper: see pepper. ) 1 ounce chili-infused oil 1 squirt sesame oil 1 squirt cooking oil Give bowl of ingredients to Mongolian grill chef to cook. Say "no" to teriyaki sauce. Salmon With Ginger Lemon Stir-fry ingredients: Salmon Spinach Green onions Sauce: 2 ounces ginger in water 2 ounces soy sauce 2 ounces garlic in water 1 squirt cooking oil 1 ounce lemon juice Give bowl of ingredients to Mongolian grill chef for cooking. Say "no" to teriyaki sauce. Jim Boyd can be reached at 338-2363 or jboyd@guardnet.com. CAPTION(S): Vegetables are a flavorful part of any Mongolian grill, where diners choose their own combinations of meat, vegetables and sauces. |
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