Wednesday, October 23, 2013

Mongolian Sauce

This sauce recipe is very flexible: it has been used on beef, pork and chicken in my kitchen. I made a regular size recipe, and there is always enough leftover to freeze for another meal.

To use this versatile sauce, I stir fry my chosen meat over high heat, removed it to a plate, then stir fried the veggies (or heated up a bag of frozen veggies in the microwave) then spooned some of the fabulous sauce over the food on individual plates. The kids only wanted a little on the meat, and some on the their plates for dipping, while my husband and I topped everything on our plates with the sauce!

Mongolian Sauce
recipe adapted from Favorite Family Recipes via this pin on Pinterest

1 tablespoon vegetable oil
2 tablespoons garlic, minced
1 teaspoon ground ginger (or 1 tablespoon fresh minced ginger)
1 cup low sodium soy sauce
1 cup water or chicken broth
1 cup brown sugar
1 tablespoon cornstarch
1 tablespoon water, to dissolve cornstarch

Heat the vegetable oil in a medium sauce pan over medium heat. Add the garlic and ginger to the pan, saute for 30 seconds or so until you can smell them. Add the soy sauce and water before garlic burns. Add brown sugar to the pan, and stir to dissolve. Raise the heat to medium-high heat and boil for 2-3 minutes. Combine the cornstarch and water in a small bowl, turn the heat to low until it stops boiling, stir in the cornstarch slurry, then turn the heat back up to medium-high and stir until the sauce boils and thickens.