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Mongolian Stir Fry




Source of Recipe


the web


List of Ingredients




1 pound Flank steak or lean pork, sliced thin; fish, chicken, or turkey cut up; tofu, cubed; or shrimp, shelled, cleaned, and deveined
peanut oil for frying
1 small onion or shallot, sliced thin
4 oz snow peas
4 oz Green onion, green part only
4 oz button mushrooms
2 cloves finely minced garlic

Coating:
1 Egg white
1/2 tsp Salt
1 tsp Cornstarch

Sauce:
1 tsp Cornstarch
1 tsp Turbinado Sugar
1 tsp Chinese chili sauce
2 Tbs dry Sherry, white wine, or rice wine
2 Tbs Hoisin sauce
2 Tbs soy sauce
1/4 cup beef, chicken, shrimp, or vegetable stock



Recipe



Combine sauce ingredients and set aside. Combine egg white, salt and cornstarch, add meat, shrimp or tofu, and mix well to coat. Heat 2 Tbs oil in wok over high heat, then stir fry meat, shrimp or tofu until just cooked through and remove from wok. Add additional Tbs peanut oil to wok and stir fry onion or shallot, and snow peas, and for 1 minute. Add green onion, mushrooms and garlic and continue stir-frying until mushrooms are tender. Add sauce to vegetables and heat until sauce has thickened. Add meat, shrimp or tofu and stir until heated through.