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Mongolian Barbecues

mongolian barbecues

Mongolian Beef with Vegetables

1 lb sirloin or flank steak
1 egg white
Pinch of salt
1-teaspoon sesame oil
1-tablespoon cornstarch
1 1/2 tablespoons oil
4 green onions, sliced on the diagonal into 1-inch pieces
1 can baby corn*
1 garlic clove, minced

1 tablespoon rice wine or dry sherry
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
1/2-teaspoon sugar
2 tablespoons water
Up to 1/4 teaspoon chili paste
1-teaspoon cornstarch
1-cup oil for frying beef
Oil for stir-frying

Slice the beef across the grain into thin strips. Add the marinade ingredients and marinate for thirty minutes. Add the 1 1/2 tablespoons oil and marinate for another thirty minutes.
While the beef is marinating, prepare the vegetables: wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Mix together the sauce ingredients and set aside. When the beef has finished marinating, heat the wok and add 1-cup oil. When oil is ready, carefully slide the beef into the wok, a few pieces at a time. Fry until the beef changes color. Move the beef from the wok with a slotted spoon and drain on paper towels. Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, stir-fry the garlic, baby corn, and green onions. Give the sauce a quick re-stir. Make a well in the middle of the wok, pushing the vegetables up to the side, and add the sauce and bring to a boil, stirring to thicken. Add the beef and combine with the sauce and vegetables. Serve hot. *For a more authentic dish, substitute bamboo shoots.

mongolian barbecues

Mongolian Chicken
Yield: 4 Servings

6 Chicken thighs; boned and skinned
1 tbsp Hoisin sauce
1 tbsp Oyster sauce
1 tbsp Dark sesame oil
1 tbsp Chinese rice wine or dry sherry
4 Garlic cloves; finely minced
1/2 c Hazelnuts
14 med. Button mushrooms
6 whole Green onions
12 small Dried red chiles
1/4 c Cooking oil

Wok Sauce
1 tsp Minced tangerine zest
1/3 c freshly squeezed tangerine juice
1/4 c Chinese rice wine or dry sherry
2 tbsp Oyster sauce
1 tbsp Hoisin sauce
1 tbsp Dark sesame oil
1 tbsp Red wine vinegar
1 tbsp Cornstarch

Preheat the oven to 325 degrees (to toast nuts). Rinse the chicken with cold water, then pat dry. Cut the meat lengthwise into 1/4-inch-wide strips. Cut the strips in half. In a small bowl, combine the chicken with the hoisin sauce, oyster sauce, sesame oil, rice wine, and garlic. Mix thoroughly to coat chicken. Cover and refrigerate the chicken for at least 15 minutes but not longer than 8 hours. Place the hazelnuts on a baking sheet and toast in the preheated oven for 15 minutes, or until the nuts become golden. If the papery skins are still on the nuts, wrap them in a kitchen towel and let cool for a few minutes. Rub the towel vigorously between your palms until all skins have been removed. Set the nuts aside. Cut each mushroom through the stem into 4 wedges. Cut the green onions on a sharp diagonal into 1-inch lengths.
Combine and set aside the green onions, mushrooms, and the dried chiles. Set aside the cooking oil. In a small bowl, combine the wok sauce ingredients and set aside. (All advance preparation may be completed up to 8 hours before you begin the final cooking steps.) Place a wok over the highest heat. When the wok is very hot, add half the cooking oil. Roll the oil around to coat the inside, and when the oil gives off just a wisp of smoke, add the chicken. Stir and toss the chicken until it loses its raw exterior color, about 1 minute. Immediately transfer the chicken to a plate. Immediately return the wok to the highest heat. Add the remaining cooking oil and, when the oil is hot, add the vegetables and chiles. Stir and toss the vegetables, until the green onions brighten, about 2 minutes. Stir the wok sauce, and pour into the wok. Return the chicken to the wok, add the nuts, and stir and toss until all the ingredients are glazed with sauce. Taste and adjust the seasoning. Immediately transfer the stir-fry to a heated platter or 4 heated dinner plates and serve. This recipe yields 4 servings.
Comments: The next time a stir-fry sauce lists chicken stock, rice wine, or coconut milk as its main ingredient, try substituting fresh citrus juice. In particular, the juice from tangerines and blood oranges, as well as the always-available fresh juice from navel and Valencia oranges, makes an ideal foundation for Asian-style stir-fry sauces. The subtle citrus flavor marries well with simple combinations of rice wine and hoisin sauce, minced gingerroot, and dark sesame oil and, in this recipe, with more complex blends of Asian seasonings.

mongolian barbecues

Mongolian Rack of Lamb
4-6 servings

4 (16 ounces) racks of lamb
2 cloves garlic, minced
1 tablespoon chopped ginger
2 green onion stems, chopped
1 pinch black pepper
1 pinch salt
1-tablespoon brown sugar
4 tablespoons preserved bean curd, mashed
4 fluid ounces cooking sherry
1-fluid ounce seasoned oil
1 teaspoon prepared horseradish

Mix all ingredients above as marinade. Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible. Rub marinade onto the racks and soak overnight. Sear racks in hot skillet with meat side down, and then turn rack over to broil 6 to 8 minutes at high heat with meat side up. Turn racks over and broil for 2 to 3 more minutes. Mix the leftover marinade with corn syrup or honey and apply as glaze. Blast in high heat for 1 to 2 minutes.

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