Best Mongolian Sauce Recipes

MONGOLIAN GRILL STYLE MONGOLIAN SAUCE

Steps:

• Warm oil in sauce pan. Add ginger and garlic, stirring quickly to avoid scorching. Add water, soy sauce and sugar allowing sugar to dissolve. Bring sauce to a boil then reduce heat to low and simmer until thickens to desired consistency.
• If using to brown with meat, add to meat once meat is cooked thoroughly. Simmer until thick.
• If using with veggies, add ¼ to ½ c to veggies to stir fry.

MONGOLIAN KICKIN' WINGS WITH CREAMY WASABI DIPPING SAUCE

Steps:

• For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
• For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops.
• In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit. Remove from the heat and transfer to a large bowl.
• Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
• Serve the wings with the dipping sauce on the side.

MONGOLIAN PEANUT BUTTER DIPPING SAUCE FOR CHINESE HOT POT

Steps:

• Whisk together peanut butter, soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Spoon equal amounts of sauce into 4 small serving bowls and top with a heap of chopped cilantro. Give each guest a bowl of sauce and a bowl of white rice.

MONGOLIAN SAUCE

Steps:

• Combine together and pour into a bottle. Let this refrigerator overnight before using.

MONGOLIAN STIR FRY SAUCE

Steps:

• 1. Mix all ingredients together in pan on stove top. Bring to a boil. Reduce to a simmer and simmer 20 minutes until thickened.
• 2. You can place in fridge, freeze, or can this in pressure canner at 10 lb. pressure for 1 hour

MONGOLIAN SAUCE GRILLED CHICKEN

Steps:

• 1. Mix the first 6 ingredients together and marinade the chicken 6 hours.
• 2. Remove the chicken from the marinade and grill it basting with the marinade until done.
• 3. Take remainder of marinade and cook on stove top until thickened and serve with chicken

MONGOLIAN LAMB MEATBALLS WITH SPICY SAUCE

Steps:

• Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
• Roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
• Heat oil in wok.
• Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
• Add pepper and shallot; stir fry.
• Add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
• Stir until mixture boils and thickens slightly.
• Serve sprinkled with peanuts.

MONGOLIAN BBQ SAUCE RECIPE

Steps:

• 1. In a large saucepan, combine first tamari, evaporated cane juice, rice vinegar, sesame oil, sake and first water and bring to a boil. Add ketchup, coriander leaves, dry ginger and red chili flakes. Simmer for 10 minutes. Remove from heat. 2. In a small bowl, combine leeks, garlic, fresh ginger, water and second tamari sauce. Add to cooked mixture and stir until combined. Store in refrigerator.

MONGOLIAN BEEF (WITHOUT SAUCE)

Steps:

• Cut tenderloin into 1/2" thick medallions. Toss with two soy sauces and cornstarch and allow to marinate at least twenty minutes.
• After cutting cucumber and first jalapeno, use them to completely line a serving platter, with the cucumber in the center, and the jalapeno as decoration along the edges as shown above.
• Heat wok until it is smoking. Add peanut oil and heat until it shimmers. Add onion slices and stir fry until they turn golden. Add ginger, jalapeno and garlic to wok and stir and fry until garlic begins to turn golden.
• Add meat in a single layer, and let sit undisturbed for at least one minute, or until the meat is seared well on the bottom. Begin stir frying with the goal of simply searing the outside of the meat, while the inside stays medium rare.