Mongolian Rice Bowl
Ingredients:
2 tablespoons oil
5 cloves garlic minced
1/2 medium onion, small diced
1 small carrot, small diced
1/2 medium zucchini, small diced
1/2 cup button mushrooms, quartered
1/2 cup cauliflower, cut to small pieces
1/2 cup cooked chicken strips (or raw seasoned beef strips)
1 small pechay, cut to strips
5 cloves garlic minced
1/2 medium onion, small diced
1 small carrot, small diced
1/2 medium zucchini, small diced
1/2 cup button mushrooms, quartered
1/2 cup cauliflower, cut to small pieces
1/2 cup cooked chicken strips (or raw seasoned beef strips)
1 small pechay, cut to strips
Sauce:
4 tablespoons soy sauce
4 tablespoons oyster sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons water
3 cups cooked cold rice
1/2 teaspoon cayenne pepper (depends how hot you want it)
Pepper, to taste
4 tablespoons oyster sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons water
3 cups cooked cold rice
1/2 teaspoon cayenne pepper (depends how hot you want it)
Pepper, to taste
Procedure:
Heat oil in large pan and sauté garlic, onions, and carrots. Toss in the rest of the ingredients and cook for about 2 more minutes. Add chicken strips, or beef strips and cook until browned. Mix your sauce ingredients in a small bowl then add into pan. Mix well and cook for about a minute to thicken sauce. Add rice and mix well for 2 more minutes. Add cayenne pepper and make sure to mix well. Season with pepper and serve. enjoy..
