Posted by sherry on November 14, 2000 at 12:42:29:
In Reply to: Mongolian recipe posted by Ray Purucker on November 14, 2000 at 05:59:18:
: Please, Can everyone tell me, a mongolian (traditional) recipe?
: Ray
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MONGOLIAN BEEF
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1 (2 lb.) boneless sirloin tip
roast
1/2 c. soy sauce
2 Tbsp. dry sherry
2 tsp. sesame oil
3 Tbsp. cornstarch
2 Tbsp. brown sugar
2 tsp. crushed red pepper (4
to 6 whole red peppers)
1/4 c. vegetable oil
4 bunches green onions
hot cooked rice
3 strips red chile (optional)
Slice meat into 1/2 inch strips and set aside. Combine
soy sauce, sherry, oil, cornstarch, brown sugar, red pepper and
1/4 cup vegetable oil; mix well. Add beef. Cover and refrig-
erate 20 minutes. Fry green onions with 2 tablespoons oil for
6 minutes. Remove. Add 1/4 cup vegetable oil; heat and add
beef mixture. Stir-fry 5 minutes or until done. Return onions
to beef mixture and heat for 30 seconds. Serve over hot rice.
Makes 6 to 8 servings.
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MONGOLIAN BEEF (OR PORK)
Marinade:
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1 egg
1/4 tsp. black pepper
1 tsp. sugar
2 Tbsp. cornstarch
1 Tbsp. peanut oil
Seasonings:
1 whole scallion or small
white onion, minced
1 tsp. minced fresh ginger
1 tsp. minced garlic
Sauce:
2 Tbsp. soy sauce
3 Tbsp. dry sherry
3 Tbsp. water
8 whole green onions, cut into
2-inch pieces
Thinly slice one pound flank steak into thin strips
approximately 2-inches long. Mix marinade in a bowl. Put in
meat slices and set aside, uncovered, for at least 30 minutes
(they can be marinated up to 24 hours, covered, in refrigera-
tor).
To cook, heat wok (or skillet) over high heat. Add 1/4
cup peanut oil. When oil is hot, add meat and its marinade.
Stir-fry about 2 minutes or until meat loses its pink color.
Remove meat from wok and set aside. Add 2 tablespoons peanut
oil to wok and add seasonings. Stir a few times. Then add
sauce. Stir and add green onion pieces. Stir only until
wilted. Return meat to wok and stir just to heat through.
Remove from wok and serve with rice.
For Pepper Steak: Omit fresh ginger from seasonings and
add 1/4 teaspoon ground ginger to sauce. Add 2 large green
bell peppers, cut into strips, with the green onion pieces.
Add chopped fresh tomato with the meat when you return it to
the wok.
For Beef-Broccoli: This is the same as Pepper Steak,
but add fresh, chopped broccoli instead of bell pepper. You
can add one or two fresh, chopped mushrooms, if desired.
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MONGOLIAN STIR-FRIED LAMB
(Stir-Fry)
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1 oz. soy sauce
1 oz. hoisin sauce
4 tsp. sugar
1 tsp. sesame oil
1 tsp. rice wine or sherry
1 clove garlic, minced
dash of white pepper
1 Tbsp. cornstarch
1/2 oz. vegetable oil
1 lb. lean lamb leg, cut 1/8 x
2-inches
1 lb. cooked thin spaghetti or
1 lb. cooked rice
Marinate lamb in soy sauce, hoisin, sugar, cornstarch,
vegetable oil, sesame oil, rice wine, garlic and pepper for
about 1 hour. Stir-fry lamb in additional oil at high heat.
Stir in 2 tablespoons soy sauce and 1 teaspoon of sugar. Serve
with 1 1/2 cups rice sticks (maifun), which have been tossed
into a deep fat fryer at 350 degrees. Serve on thin spaghetti or
rice. Yield: 4 portions.
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MIZUTAKI
(Chicken, Seafood And Vegetables Cooked in Broth)
This is a one-pot, do-it-yourself type of meal cooked at
the table. A friendly and intimate style of entertaining
during cold weather. A mongolian pot is available for cooking
this popular and nutritious dish.
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1 whole chicken breast, cut
into 1-inch pieces
1/2 lb. fish fillet (sole,
snapper, halibut), cut into
2-inch pieces
1/2 lb. scallops
1/2 lb. shrimp, cleaned and
deveined
1 lb. celery cabbage, cut into
2-inch lengths
1 bunch green onions, cut into
2-inch lengths
1 lb. spinach leaves
1/2 lb. fresh mushrooms,
halved
2 takenoko, sliced thin
(optional)
1 large tofu, cut into 1-inch
squares
4 c. chicken broth, dashi or
water
kombu, 4-inch square
1/2 tsp. salt
1/4 tsp. m.s.g.
Ponzu Sauce (Dipping Sauce):
1/2 c. soy sauce
1/2 c. mirin
1/2 c. lemon or lime juice
Garnishes:
grated daikon
chopped green onions
grated ginger
Arrange chicken and seafood on a platter and vegetables
on a separate platter and set on table.
Place electric skillet in center of table; put kombu at
bottom of skillet and add broth. Set temperature at 375 degrees and
bring to a boil; season with salt and m.s.g. Add few pieces of
chicken, seafood and vegetables. Adjust heat if boiling too
rapidly. Add tofu. Cook 4 to 5 minutes. Each person helps
himself to food of his choice, dipping it into individual bowl
containing sauce. Add garnish, if desired.
Continue to add more ingredients to the skillet until
all is cooked. Ladle soup to be enjoyed at the end of the
meal. Serves 6.
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MONGOLIAN STOCK POT OR ORIENTAL FIREPOT
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1 lb. sirloin steak, sliced
paper thin across gain
2 chicken breasts, boned and
sliced thin across grain
1/2 lb. thinly sliced sole or
haddock (optional)
1/2 lb. small spinach leaves,
washed and trimmed of stems
3/4 lb. fresh mushrooms, wiped
and quartered
2 c. cherry tomatoes
1 bunch green onions, trimmed
and cut into 2-inch lengths
1 can water chestnuts, thinly
sliced
1 can bean sprouts, drained
1 head Chinese cabbage, broken
into pieces
chicken broth or stock
1/4 tsp. ginger
Pungent sweet-sour sauce
soy sauce
Fill electric skillet 2/3 full with chicken broth to
which ginger has been added. Cover and bring to boiling point.
Adjust heat until broth is bubbling. Each guest participates
in putting a few pieces of each food into broth. Do not try to
cook too much food in the broth at one time, as the broth must
always be bubbling slightly. When food is cooked, each guest
spoons some into his bowl of rice. (Sauces may be added if
desired.) Add food back into broth immediately after taking
food out. This allows food to cook while previous amounts are
being eaten.
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MONGOLIAN BARBECUE
(Low-Cal)
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1 clove garlic
1/4 c. water
1/3 c. soy sauce
1 pkg. Sweet 'N Low
1 Tbsp. wine vinegar
1/2 tsp. ginger
1/2 c. celery, diced
1 small can mushrooms, sliced
4 oz. drained cooked carrots
1 green pepper, chopped
1 c. cabbage, thinly sliced
12 oz. beef, cooked and cut in
1-inch strips
Mash garlic and place in water for 30 minutes; remove
garlic and save water. In same skillet, combine soy sauce,
sweetener, wine vinegar, ginger, and vegetables with garlic
water. Cook over medium heat for 5 minutes, stirring occasion-
ally. Add meat, cover and cook over low heat an additional 5
minutes. Makes 2 servings. You can substitute browned,
drained ground beef shaped into small meatballs.