{"id":3359,"date":"2024-08-06T10:23:46","date_gmt":"2024-08-06T02:23:46","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=3359"},"modified":"2026-05-05T13:03:40","modified_gmt":"2026-05-05T05:03:40","slug":"mongolian-stir-fry-sauce","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2024\/08\/06\/mongolian-stir-fry-sauce\/","title":{"rendered":"Mongolian Stir Fry Sauce"},"content":{"rendered":"

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Another classic Asian style sauce for meats such as lamb or beef.<\/p>\n

Velvet thinly sliced meat first by sprinkling with bi-carbonate of soda – 3\/4 tsp per 500g meat. Rinse and dry in a tea towel before stir frying.<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

Mongolian Stir Fry Sauce<\/h2>\n
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A delicious sweet and tangy sauce for beef or lamb stir fries.<\/div>\n
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\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Sauce<\/span><\/div><\/div>
Cuisine: <\/span>Asian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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