Welsh Family Kitchen

CLAIRMONT ASIAN STIR FRY aka Tomgolian BBQ We enjoyed the Mongolian BBQ in Jacksonville. This tries to approximate that, drawing ideas from there, from our Beef with Ginger and from our Kung Pao Pork. Ingredients: Meat mixtures 1 lb eye round 1 lb Pork Tenderloin 1 lb Shrimp Fluffy Rice Microwaved Rice Veggies Mushrooms Onion, sliced Pepper, Red Pepper, Yellow Pineapple chunks Scallions Slaw mix Water Chestnuts Zucchini Cabbage, Green* Cabbage, Napa* Carrots* Sauces Canola Oil Sesame oil Soy Tabsco Teriyaki Worcestershire* Toppings Cashews Crushed Red Pepper Garlic, Chopped Ginger, Fresh Jalapeno Peanuts Sesame Seeds Sunflower Seeds Raisins* *Optional Procedures: Cut nearly-frozen steak and pork diagonally across the grain into very thin slices. Keep separate in the fridge Juliiene veggies and toppings in separate containers; sauces in separate bottles. Prepare Microwaved White Rice; keep warm. For each diner, assemble a bowl with meats, veggies, sauces and toppings. Stir fry to desired doneness. Serve with rice. Repeat the process for each diner. Notes: 2014-05-17: Our first attempt was for the Laws family; 9 of us. We used the new Asian bowls and it worked very well. 2014-04-28: This was assembled from combining our Beef with Ginger and our Kung Pao Pork. 2014-05-17 12/05/2014