Mongolian Grill Style Mongolian Sauce Recipes

GRILLED MONGOLIAN PORK CHOPS

Grilled Mongolian Pork Chops image

Once marinated, these pork chops can be cooked any way you like, but for the true experience, you're going to want to cook these on a charcoal grill. For me, it's the smokiness that brings all these flavors together.

Provided by Chef John

Categories Main Dish Recipes Pork Pork Chop Recipes

Time 7h

Yield 2

Number Of Ingredients 21

Ingredients

½ cup hoisin sauce
4 cloves garlic, minced
1 ½ tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon red wine vinegar
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
2 teaspoons sesame oil
2 teaspoons white sugar
1 ½ teaspoons hot sauce
½ teaspoon ground white pepper
½ teaspoon freshly ground black pepper
2 (10 ounce) thick bone-in center cut pork chops
¼ cup red wine vinegar
3 tablespoons white sugar
2 tablespoons hot mustard powder (such as Coleman's ®) or Chinese style, to taste
1 egg yolk
⅓ cup creme fraiche
1 teaspoon Dijon mustard
¼ teaspoon ground turmeric
cayenne pepper to taste

Steps:

Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.
Place pork chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat.
Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.
Remove pork chops from marinade and pat dry using paper towel.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve pork chops topped with mustard sauce.

Nutrition Facts : Calories 839 calories, Carbohydrate 62.1 g, Cholesterol 264.8 mg, Fat 47.4 g, Fiber 2.9 g, Protein 41.8 g, SaturatedFat 18.7 g, Sodium 1960.4 mg, Sugar 42 g

MONGOLIAN SAUCE

Mongolian Sauce image

Make and share this Mongolian Sauce recipe from Food.com.

Provided by foodart

Categories Chinese

Time 15m

Yield 10 cups

Number Of Ingredients 13

Ingredients

4 cups hoisin sauce
2 cups plum sauce
1 cup oyster sauce
1/2 cup soy sauce
1/2 cup chinese sweet black vinegar
1 cup shaoxing wine
1/2 cup peanut oil
1/2 cup chili oil
1 tablespoon sesame oil
1 tablespoon dried orange peel
2 tablespoons minced garlic
3 tablespoons minced ginger
1 tablespoon onion powder

Steps:

Combine together and pour into a bottle. Let this refrigerator overnight before using.

MONGOLIAN SAUCE

Mongolian sauce image

Mongolian sauce is a blend of brown sugar, soy sauce, ginger and minced garlic. This sauce is great as a dip and also as a marinade.

Provided by Whip it like Butter

Categories Appetizer

Time 10m

Number Of Ingredients 7

Ingredients

2 tsps of olive oil
1 tsp of ground ginger
1 tbsp of minced garlic
1 c of lite of soy sauce
1 c of dark brown sugar- packed
1/2 to 1 c of water
1 tbsp of cornstarch or flour

Steps:

Heat 2 tsps of olive oil in a pan.
Whisk ginger, soy sauce, brown sugar, garlic and water in a bowl then add to skillet.
Heat sauce and whisk in cornstarch or flour.
Reduce heat and simmer for 5 minutes.
Remove from heat and serve!

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

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