Mongolian stir fry vegetable or meat barbecue

Absolutely zero oil  recipe everyone will love it. Don’t go by the name. We love this as  you can make this with vegetables and  even with meat or seafood. I have had this several times at Hotel Renaissance,  Dubai and believe me I fell in love this Mongolian dish . I learnt this from the chef there he was so kind enough  to show me how he made it at the live  station.

You can pick up any amount of vegetables and meat to make this dish. There is no specific measurements.  I used to pick up lots of onions, mushrooms, baby corns, tender flat carrots, beans, sprouts, broccoli. You can add thin slices of the chicken, beef or prawns. It tastes heavenly with  lobster. This lobster is cooked alone without any vegetables with the ingredients closed and cooked with a lid.  They taste so yum and nice to have with steamed rice.

This meat and vegetables are cooked in a large, round, solid iron griddles which has temperature of upto 300⁰ C. Since I don’t have a Mongolian griddle like the restaurant (ref the below pic.), I used a non stick wok to make this.

Ingredients:

Vegetables : carrot julienne, baby corns, mushrooms, broccoli florets, sprouts, tender beans onions  said whatever you have with  you –  1 big bowl

Nonvegterians : Can add whatever meat you like but cut in thin slices

Green chillies finely chopped : ½ tsp
Soya sauce – 1 tsp
Oyster sauce – 1tsp
Fish sauce – ½  tsp
Chilli flakes – if you like – I like spicy so add about 1tsp
Ketchup – ½ tsp

Method:

In a wok, add the vegetables, green chillies and then the sauces one after the other. Give a good mix.

Close the lid and cook the vegetables until they are done. Keep  the vegetables  crunchy and not cooked too much. Adjust your spice with chillie flakes.

If you are adding meat ensure they are cooked fully.

Serve this with steamed rice.

Latha