Recipezaar: Mongolian recipes

Mongolian Rack of Lamb

Mon, 13 May 2002 18:27:14 -0400

-- posted by Mille®

Best Vegetarian Pot Stickers

Mon, 01 Jul 2002 18:36:39 -0400

If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai. -- posted by Izzy Knight

Asparabeef

Fri, 09 Aug 2002 00:10:48 -0400

The cowherd brought this recipe back from his vacation in Mongolia. -- posted by Mille®

Mongolian Beef

Fri, 25 Oct 2002 22:14:34 -0400

This can be made with other cuts of beef, but flank steak gives the best, and most authentic flavor to this dish. -- posted by Sue L

Beer Cheese Soup

Tue, 29 Oct 2002 22:32:24 -0500

Delicious with your favorite home-baked bread. -- posted by Mike from Memphis

Worth Staying Home For Steak

Wed, 08 Jan 2003 20:15:15 -0500

Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has. :) -- posted by KitchenManiac

Leftover Roast Beef Spicy Salad

Wed, 08 Jan 2003 20:16:12 -0500

Had way too much of roast beef one time, and whipped this salad up to make up for the amount of meat I had consumed, and the lack of vegetables in a diet. It worked so well, I have started making extra roast beef, just so that I could have heaps of leftovers for this wonderful salad. -- posted by KitchenManiac

Millet-Sweet Potato Congee

Fri, 11 Mar 2005 20:00:02 -0500

I read that a millet porridge with sweet potatoes (and sometimes chestnuts) was a traditional dish in Northern China, and pulled together the proportions, method, and seasonings from a variety of sources. Have for breakfast or as a side dish. Congee is by definition mushy and bland, so be sure you are prepared for that if you make this. Everything in this is very good for you. I think you could use apples or pears instead of sweet potatoes. -- posted by Nose

Szechuan Orange Beef (Stir-Fry)

Thu, 15 Sep 2005 19:39:16 -0400

Easy, sweet, and spicy. Classic Szechuan stir-fry. Serve with a green vegetable over rice. -- posted by littleturtle

Spicy Mongolian Beef

Tue, 27 Jun 2006 15:20:58 -0400

This recipe is nice and spicy. The version below has an average amount of chili in it, but if you are like us and love a bit of heat you can add another couple of spoons of Sambal Oelek. Better yet, go crazy with some Sriracha sauce or some fresh chilies. This recipe is adapted from an Australian Women's Weekly cookbook. UPDATE: Changed the cut of meat after the first review to make it more relevant to North America. -- posted by Chef #302958

Mongolian Beef

Thu, 26 Oct 2006 21:58:21 -0400

A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant. -- posted by NavyDoc13

Scrambled Eggs With Flavor

Mon, 30 Oct 2006 17:16:33 -0500

Scrambled eggs made this way is more of comfort food, the addition of fresh cilantro and flavorful fragant green chilli makes it a Sunday Brunch favorite Or as a side dish for a light evening meal , also good for those just getting over a fever, cold as it helps kick start the tastebuds again! I go all the way and make it with Butter- Note do not let the eggs get hard or dry by overcooking them. These can be served with Hot toast. Or as a filling in for a wholewheat wrap e.g. a tortilla or Indian flat bread cook the eggs a little more -- posted by Chef #357640 Mapleleaf 60

Mongolian Lamb

Sat, 02 Jun 2007 20:13:17 -0400

A recipe I found on other site which I enjoyed, but I found it too salty for my taste even over rice. It originally contained a teaspoon of salt in the marinade which I've since removed, the soy contains plenty of salt especially given that the sauce is fairly salty as well. Note some soaking time and a few hours of marination time is required which is not included in the preparation time. -- posted by Peter J

Spicy Mongolian Noodles

Thu, 07 Jun 2007 22:34:40 -0400

Found this recipe on the RecipesLive website. This sounds like it'll be quick and easy and delicious. -- posted by Happy Hippie

Mongolian Beef

Tue, 26 Jun 2007 22:42:34 -0400

I wanted to make JanRoundOz's Recipe #21444, but I also wanted to use up some cabbage. So I googled Mongolian and Cabbage to see whether the combination might be appropriate. I came across this Kylie Kwong recipe on a cooking blog. It looks yummy, and I love serving beef mince in new ways! -- posted by Gingernut

Ww Core Mongolian Beef

Wed, 19 Mar 2008 01:04:29 -0400

Weight Watcher Core Plan recipe. Serves 4, 1.25 points per serving. Great when served over brown rice. -- posted by Oh! Sherrie

Quick and Tangy Chinese Barbecue Sauce

Wed, 04 Jun 2008 20:05:03 -0400

I made this up on the fly when I discovered I needed some Chinese barbecue sauce to go with some Chinese ribs I was making for ZWT4. -- posted by Sue L

Shuan Yang Rou (Mongolian Firepot Feast)

Sun, 20 Jul 2008 03:05:10 -0400

Hot pot is a very popular dish in Beijing and is primarily eaten in winter, when cold winds blow down from Mongolia. It is also a popular Chinese New Year dish. Traditionally, diners start with meat first and then move on to the vegetables. As the dinner progresses, the ingredients add more and more flavor to the broth. Instead of the noodles, the firepot can also be served with steamed buns or dumplings. This recipe does require the use of a tabletop burner to keep the stock at or near a constant simmer. -- posted by Celticevergreen

Mongolian Hotpot With Chicken and Shrimp

Fri, 26 Sep 2008 15:43:42 -0400

I've served this before & it's a great way to have an easy, relaxed dinner with friends. Found this recipe on About.com. Use whatever combination of meats and/or vegies that appeal to you. Feel free to finish up the meal by poaching eggs or boiling vermicelli noodles in the hot broth. (You may need to cook extra broth). -- posted by Heydarl

Mandarin Inn's Famous Mongolian Beef

Mon, 02 Mar 2009 18:00:00 -0500

From The Mandarin Inn, formerly of Chinatown, Manhattan (at 14 Mott Street and 23 Pell Street), proprietor Peter Wong. Note that I've transcribed the recipe with ingredients as originally specified. We found this to be excessively salty, so we eliminate the salt from the marinade and halve the soy sauce in the sauce. -- posted by StevenHB

Mongolian Hot Pot

Thu, 12 Mar 2009 00:40:37 -0400

I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz. -- posted by breezermom

Peanut Butter Banana Bread

Tue, 23 Jun 2009 01:50:04 -0400

this is a delicious, kid-friendly snack or dessert. fabulous straight out of the oven topped with some butter. makes nice sandwiches and it travels well too. enjoy! =) -- posted by everything zen

Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu)

Fri, 03 Jul 2009 02:54:00 -0400

If you love PF Chang's Mongolian Beef, you'll love this vegan version. I make it for veg and non-veg people, and everyone agrees it's fantastic. I use organic and fresh versions of all of the ingredients. It's just better that way! Also, I have a big family, so this recipe makes a lot of food. Make it like it is and save some for lunches (it keeps well), or just make half the recipe if you don't want leftovers. -- posted by Mountain Bike Mom

Mongolian Pot Pies

Wed, 16 Sep 2009 17:47:21 -0400

This recipe came from the Pillsbury Annual cookbook for 2009. we eat steak once a week so it's easy to get bored of it, but this is a great, unique and easy way to serve steak -- posted by GingerlyJ