Mongolian Grill Feast Recipes

MONGOLIAN GRILL FEAST

Mongolian Grill Feast image

My favorite place to eat is a place called HuHot Mongolian Grill. I could eat there every day I think! My DH on the other hand would starve to death if we went there that often! So, to spare him from my cravings, I decided to learn how to make my favorite dish at home. That way I can whip this up anytime I want! **Always use fresh vegetables! Although frozen can be substituted in a pinch.

Provided by kittycatmom

Categories Soy/Tofu

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 cups firm tofu, cut into 1-inch blocks
2 green onion tops, cut into 1-inch pieces
2 peeled and shredded carrots
1 cup chopped broccoli
1/2 cup baby snow pea pods
1/4 cup sliced water chestnuts
1 cup bean sprouts
2 -3 tablespoons sesame oil
2 cups cooked ramen noodles or 2 cups soba noodles
1 cup teriyaki sauce (I use Honey Teriyaki Sauce for Grilled Meats, can use more sauce if you like)
corn, green beans, tomato, green pepper, onions, asparagus (anything fresh is best)
additional garlic (optional)
additional ginger (optional)
beef (optional) or chicken (optional)

Steps:

In a skillet, heat sesame oil. Add meat first if using, then add tofu. (drain very well to get as much excess water out as possible.) When meat is cooked through add vegetables along with teriyaki sauce.
When vegetables are cooked to tenderness you desire add cooked ramen or soba noodles just before serving.
Serve with hot rice.

Nutrition Facts : Calories 588.9, Fat 26, SaturatedFat 6.3, Sodium 6471.8, Carbohydrate 65.9, Fiber 6.5, Sugar 28, Protein 26.9

MONGOLIAN BBQ

Mongolian BBQ image

This was amazingly tasty and easy to make for a terrific week night meal. I got the recipe from The Vegetarian Starter Guide. In fact the guide is for vegans but this is a tasty sauce that can be adapted to use meat (if you absolutely must). It was too good not to post. Seitan is a meat substitute used in place of chicken or beef. The snow peas go well with the rest of the sauce. I don't eat mushrooms so I left them out.

Provided by Kumquat the Cats fr

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup hoisin sauce
1/4 cup water
1 tablespoon Agave (or other sweetener)
1 tablespoon soy sauce
1 teaspoon lemon juice
1 -2 teaspoon chili-garlic sauce
2 tablespoons canola oil
8 ounces shiitake mushrooms, stemmed and sliced
8 ounces seitan, cut into thin strips
2 teaspoons fresh ginger, grated
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 ounces snow peas, strings removed
2 scallions, trimmed and thinly sliced
1/4 cup chopped fresh cilantro
2 cups cooked rice, for serving

Steps:

In a small bowl make the sauce by whisking together the first 6 ingredients. Set aside.
In a large skillet, heat oil over medium-high heat and stir-fry mushrooms and seitan until lightly browned and mushrooms have released their juices. Add ginger, cinnamon, and cloves. Let cook a few more minutes, or until any protein you are using is adequately cooked.
Add the sauce and snow peas to skillet. Reduce heat to medium, and let cook until sauce has thickened. This may happen quickly. Add extra water and/or hoisin sauce as necessary. Turn off heat and mix in scallions and cilantro. Serve over rice.

Nutrition Facts : Calories 512, Fat 16.2, SaturatedFat 1.4, Cholesterol 1, Sodium 1036.9, Carbohydrate 81.7, Fiber 6.5, Sugar 14.3, Protein 10.9

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