How to Make Mongolian sauce

• In a small bowl, whisk together the cornstarch and water until smooth. Set it aside.
• In a saucepan, combine the soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir well to combine all the ingredients.
• Place the saucepan over medium heat and bring the mixture to a simmer.
• Once the sauce is simmering, slowly pour in the cornstarch mixture while stirring continuously. This will help thicken the sauce.
• Continue cooking the sauce for about 2-3 minutes, or until it thickens to your desired consistency.
• Remove the saucepan from heat and let the Mongolian sauce cool slightly.
• If desired, garnish with sliced green onions for added flavor and presentation.

The Mongolian sauce is typically served with stir-fried dishes, such as Mongolian beef or Mongolian chicken. It adds a savory and slightly sweet flavor to the dish, enhancing the overall taste. The sauce is also versatile and can be used as a dipping sauce for dumplings or spring rolls.

In conclusion, Mongolian sauce is a flavorful brown sauce originating from Mongolia. It combines the richness of soy sauce, sweetness from brown sugar, tanginess from rice vinegar, and aromatic flavors of ginger and garlic. It is a versatile sauce that complements various dishes and adds a delightful taste to your meals.

Facts about the sauce:

1. Mongolian sauce is not traditionally from Mongolia but is commonly associated with Mongolian cuisine in Western countries.
2. The sauce is known for its rich umami flavor, thanks to the soy sauce and hoisin sauce.
3. It is a popular choice for stir-fried dishes and is often found in Asian fusion restaurants.
4. Mongolian sauce can be customized by adjusting the amount of sugar, soy sauce, or other ingredients to suit personal taste preferences.