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mongolian Chicken 1 Pound Skinless, Boneless Chicken Breasts Or 1 Pound Pork
1 Tablespoon Hoisin Sauce
1/2 Teaspoon Crushed Dried Red Pepper
1/2 Teaspoon Catsup
1/4 Cup Chicken Stock Or Broth
1 1/2 Tablespoons Vegetable Oil
1 1/2 Teaspoons Finely Chopped Garlic (about 2 Cloves)
2 Scallions, Slivered
1 Cup Bean Sprouts
1 Tablespoon Sesame Oil marinade
1/2 Teaspoon Salt
1/2 Teaspoon Granulated Sugar
1 Teaspoon Soy Sauce
1 Teaspoon Oyster Sauce
2 Teaspoons White Wine
2 Teaspoons Cornstarch
dash Of Pepper cut Chicken Or Pork Into Pieces About 1 Inch By 1/2 Inch. Sprinkle Marinade Ingredients On Chicken And Mix Well. Marinate 1 Hour Or Overnight. mix Hoisin Sauce, Red Pepper, Ketchup, And Stock; Set Aside. Heat Wok And Add Oil. Stir-fry Garlic 30 Seconds. Add Meat; Stir-fry 3 Minutes Over High Heat. Add Sauce Mixture; Mix Well. Cover; Cook 1 Minute. Add Onion And Bean Sprouts; Stir-fry 1 Minute. Add Sesame Oil. Mix Well And Serve. serves 4. |
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