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Tomgolian BBQ - 2016-09-04
aka CLAIRMONT ASIAN STIR FRY
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| 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.
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| Ingredients: |
Meats
Chicken tender strips
Pork Tenderloin
Shrimp
Fluffy Rice
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Veggies
Slaw mix
Mushrooms
Onion, sliced
Pepper, Red
Pepper, Yellow
Pineapple chunks
Water Chestnuts
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Sauces
Canola Oil
General Tsao Sauce
Mandarin Orange Sauce
Sesame oil
Soy
Sriracha
Stir-Fry Oil
Szechuan Spice Sauce
Tabsco
Teriyaki
Worcestershire
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Toppings
Cashews
Crushed Red Pepper
Garlic, Chopped
Ginger, Fresh
Sesame Seeds
Sunflower Seeds
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| Procedures: |
Cut nearly-frozen meats 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.
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| Notes: |
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2016-09-03: For SKDL and Bill
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08/31/2016
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