Instructions: Cut the butcher has
3 lg Carrots, Peeled and Shredded and dried
2 lg Green Peppers, Seeded and Cut Into 1/4-Inch Strips
3 c Cabbage, Shredded, Rinsed,
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed and Drained
Salad Or Peanut Oil
Boiled White Rice
Crisp Sesame Seed Buns,
Warmed
Thinly Sliced Crisp French
Bread
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
1 tb Sugar
2 ts Fresh Ginger Root, Grated
3 c Scallions Or Leeks, Chopped
4 Star Anise
4 lg Cloves Garlic, Crushed and Divided
3 c Chinese Parsley Or Cilantro,
1 c Rice Wine Or Sherry
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.

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