1) Mongolian Noodle Soup (Guriltai Shul)
500g of mutton (include fat)
2 tsp stock powder or salt
2-3 litres of water
1 packet flat noodles (fresh or dried)
1. Cut mutton into strips.
2. Dice turnip, onions and carrot.
1. In a large wok, fry the sliced meat in oil.
2. Add vegetables and stir fry these briefly.
3. Add the water and stock and boil until almost cooked.
4. Add noodles and continue boiling until these are ready.
This soup should be able to serve more than 4 people, if you are looking to only feed 2, the meat and water can
be halved to accommodate.
2) Mongolian Chicken
• 12 ounces chicken breast, pat dry with paper towels and cut into ¼-
inch thick slices
• 1 tablespoon vegetable oil, plus cup for frying ⅓
• ¼ cup cornstarch
• ½ teaspoon julienned or minced ginger
• 5 dried red chili peppers (optional)
• 2 cloves garlic, chopped
• 3 scallions, cut on a diagonal into 1-inch slices
• 2½ tablespoons soy sauce
• 2 tablespoons brown sugar
• ¼ cup hot water or low sodium chicken stock
• 2 tablespoons cornstarch, mixed with 1 tablespoon water
Mix the sliced chicken with 1 tablespoon of oil, until the pieces are evenly coated. Dredge all of the chicken in the cornstarch, shaking off the excess until the chicken is just lightly coated.
Heat cup oil in a wok over high heat. At this point, if the chicken has absorbed the cornstarch and gets moist ⅓ again, dredge the pieces again before frying. Just before the oil starts to smoke, spread the chicken pieces evenly in the wok, and fry for 1 minute, or until browned and crispy.
Turn the chicken, and let the other side fry for another 30 seconds or until browned and crispy. Transfer to a sheet pan or plate lined with paper towels. The chicken should be fried on all sides with a crusty coating.
Drain the oil from the wok, leaving 1 tablespoon behind, and set over medium high heat. Add the ginger fry for 20 seconds, until fragrant. Add the dried chili peppers, if using, the garlic, and the white portions of the scallions. Stir fry for another 15 seconds, and add the soy sauce, brown sugar, and chicken stock (or water).
Bring the sauce to a simmer, and stir constantly until the brown sugar is completely dissolved.
Let the sauce simmer for another 2 minutes, and slowly stir in the cornstarch-water mixture until the sauce coats the back of a spoon. Add the chicken and the green portions of the scallions. Toss everything together for another 10 seconds.
There should be almost no liquid–the sauce should cling to the chicken. If you still have excess sauce, add more of the cornstarch slurry, and increase the heat slightly. Stir until thickened.
3) Mongolian Lamb
500g lamb fillets, cut into thin strips
2cloves garlic, crushed
40ml soy sauce
80ml dry sherry
40ml sweet chili sauce
2teaspoons toasted sesame seeds (toast
them by tossing in a dry non-stick fry pan
over a medium heat until golden)
Heat a wok and add half the oil, swirling it round to coat the pan.
Stir-fry the lamb in 2 batches for 3 minutes each time.
Remove all the lamb from the wok.
Reheat the wok and add the other half of oil.
Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
Add the sauces and sherry to the wok, and bring to the boil.
Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
Sprinkle with the sesame seeds and serve.
4) Mongolian Shrimp Recipe
(Makes 4 Servings)
2lbs raw shrimp (peeled and deveined with tails removed)
vegetable oil (for frying)
1 teaspoon fresh ginger (minced)
1 tablespoon fresh garlic (minced)
½ teaspoon crushed red pepper flakes
½ cup soy sauce
½ cup water
½ cup brown sugar
2 tablespoons rice wine
½ cup green onions (sliced)
In a large bowl or sealable shaker bag, toss the shrimp with cornstarch. In a large wok or skillet heat oil over medium-high heat.
Add green onions and stir fry for 1 minute. Remove from the wok and set aside. Add a little more oil if needed.
Add shrimp and stir-fry in batches (adding more oil if needed), until the shrimp has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). The shrimp should take about 5 minutes per batch to cook. Remove from the wok and set aside.
Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them. Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes.
In a large bowl toss the cooked shrimp with the sauce and green onions. Serve with rice.