Thursday, January 10, 2013

Mongolian Stir Fry

Pat G says, "Yummy!"
I've really loved watching all 3 of my kids turning into really good cooks and bakers. When they crash at home for awhile, the kitchen really gets some action. Over Christmas, 2 of them were home, and I enjoying the wonderful gift of sitting back, letting them take over much of the cooking, and watching them create some unique, yummy food, some even healthy!

One of the dishes my son tried out was a Mongolian Beef dish from Cooking Light. This dish got 2 thumbs up from all of us, though we decided it needed a little tweaking in the vegetable department. The original dish only called for green onions. The next time we made it, we cut back on the onions and added carrots and pea pods. It would also be wonderful with broccoli or mushroooms.

Though it does use some ingredients you may not have on hand, it's worth buying them, because you'll want to make it again and again. Just have some fun switching up the protein and veggies. And, it makes create leftovers for a future meal. Enjoy!

Healthier Mongolian Stir Fry

In a small bowl, stir until smooth
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry
  • 2 teaspoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chile paste with garlic (such as sambal oelek)
  • 1/4 teaspoon salt
In large skillet, sauté over medium high until lightly browned (2-4 minutes)
  • 2 teaspoons oil: peanut, canola or olive 
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 # either boneless chicken thighs or breasts, thinly sliced, OR sirloin steak thinly sliced across the grain OR pork loin thinly sliced 
Add and cook for 2 minutes or until veggies are barely tender:
  • 1 small bunch green onions, cut into 2” lengths
  • 1 cup carrots, cut into tiny matchbox slices
  • 2 cups pea pods or broccoli bits
Add prepared sauce and cook 1 minute or until thickened, stirring constantly.

Nutrition Data: 237 calories, 5 units, 26 g protein, 9.1g carbohydrate, 1.7 g fiber, 517 g sodium


  1. Cindy wanted to know where she could find the chili paste and hoisin sauce. I found both in my local Meijer grocery store in the international foods section. Asian markets should also be a good source. Enjoy!

  2. I used a bunch of broccoli, 6 large carrots, a cup of mushrooms, small cans of bean sprouts and bamboo shoots to up the veggie content. Also doubled the chile paste to get to our desired spiciness. Loved it!


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