What are the ingredients to make a mongolian sauce?

Answer 1

Mongolian Barbecue Sauce
List of Ingredients

1/3 cup wine
2/3 cup soy sauce
3 Tbsp sugar
3/4 Tbsp cornstarch
Recipe

Bring wine to a boil. Add remaining ingredients and cook for 2 minutes or until sauce thickens.

Enjoy!

Answer 2

Mongolian Sauce Ingredients

Answer 3

Mongolian Barbecue Sauce.
List of Ingredients



1/3 cup wine
2/3 cup soy sauce
3 Tbsp sugar
3/4 Tbsp cornstarch

Recipe


Bring wine to a boil. Add remaining ingredients and cook for 2 minutes or until sauce thickens..

Mongolian Lamb Meatballs with Spicy Sauce
500 g ground lamb
1 teaspoon grated fresh ginger
2 cloves garlic, crushed
1 small onion, chopped
50 g stale breadcrumbs
2 teaspoons dry sherry
2 teaspoons soy sauce
1 tablespoon chopped parsley
1 egg
2 tablespoons vegetable oil (I use olice)
1 large red pepper, sliced (capsicum)
4 green shallots, sliced
1 lamb or beef stock cube (I use vegita)
1 teaspoon cornflour
250 ml water
2 teaspoons hoisin sauce
2 teaspoons sweet chili sauce
1 teaspoon peanut butter (or can use tahini)
1/2 teaspoon five-spice powder
40 g unsalted dry roasted peanuts

Not the one? See other Mongolian Lamb Meatballs with Spicy Sauce Recipes
Stir-fry One-Dish Meal
Beef One-Dish Meal
Combine lamb,garlic,ginger,onion,.
breadcrumbs,sherry,soy sauce,parsley& 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, stirfry gently until meatballs are cooked, remove.
Add pepper and shallot,stirfry.
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 Beef Sauce
Store in cool, dry place. Once opened, consume immediately.

Prepare Time: 8 minutes . Cooking Time: 5 minutes . Makes 4-5 Servings

What You Need:


1. 3/4 lb. flank steak or other tender cut beef, thinly sliced

2. 1/2 yellow onion, sliced

3. 6 green onions, cut into 2 inch lengths

4. 2 tbsp. cooking oil

5. 1 pouch Lee Kum Kee Mongolian Beef Sauce


Cooking Directions:


1. Heat oil over high heat in a large frying pan or wok

2. Add beef and stir-fry for 2 minutes until browned

3. Add yellow onion and stir-fry for an additional 2 minutes.

4. Stir in green onions and entire pouch of Lee Kum Kee Mongolian Beef Sauce.

5. Bring to a simmer and serve.


Serving Suggestions: Serve with rice Or Noodles


Net wt. 8 oz (227g)

Gross wt 9.6 oz

Answer 4

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 5

one mongol
100 gallons fresh water

Put over low fire and simmer, salt and pepper to taste. Serves approximately 250. Unless you have a small Mongol.