3 lb Boned Lamb Shoulder Chops OR
2 lb Boneless Beef, (Tenderest
-Cut The Butcher Has),
-Defatted
2 lg Green Peppers, Seeded And
-Cut Into 1/4-Inch Strips
3 c  Cabbage, Shredded, Rinsed,
-And Dried
3 lg Carrots, Peeled And Shredded
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And
-Drained
Salad Or Peanut Oil

GARNISHES
Boiled White Rice
Crisp Sesame Seed Buns,
-Warmed
Middle Eastern Pita Breads
Thinly Sliced Crisp French
-Bread

SAUCE
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
4 Star Anise
4 lg Cloves Garlic, Crushed
1 c Rice Wine Or Sherry
1 tb Sugar
2 ts Fresh Ginger Root, Grated
3 c Scallions Or Leeks, Chopped
-And Divided
3 c Chinese Parsley Or Cilantro,
-Minced, Divided

Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange
the meat and vegetables on separate platters.

SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few
minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger
root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley.
Refresh the sauce with the remaining scallions or leeks and parsley as
cooking progresses. Taste to correct the seasoning, then divide among the
guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been
dipped in it! Just a precaution.)

TO ASSEMBLE:

To assemble the barbecue, place the cooking appliance in the center of the
table, heating and greasing the cooking surface with the salad or peanut
oil. (At intervals, scrape off the charred food bits with a spatula and
reoil the cooking surface and resume cooking). Guests put the meat and
vegetables on the plates and then place small portions on the cooking
surface and spoon some of the sauce over the grilling food, flipping the
food over with chopsticks after about 1 minute on the grill. Cook to the
desired doneness of each guest.