Recipe: Mongolian BBQ Sauce (Canyon Ranch)

MONGOLIAN BBQ SAUCE

SAUCE:
1/2 cup low-sodium tamari sauce
2 Tbsp sugar
1/4 cup rice vinegar
1 Tbs sesame oil
1/2 cup sake
1/3 cup water
1/3 cup ketchup
pinch ground coriander
pinch ground ginger
1/4 tsp red chili flakes
1/4 cup minced leeks
2 tsp minced fresh garlic
2 tsp peeled and minced fresh ginger ale
2 Tbsp water
2 Tbsp low-sodium tamari sauce

STIR-FRY:
2 tsp canola oil
3/4 cup snow peas
1/4 cup sliced red onion
1/4 cup thinly sliced red and yellow bell peppers, mixed
1/4 cup stemmed and sliced shiitake mushrooms
1/2 cup broccoli florets
1 cup shredded Napa cabbage
1/2 cup Mongolian BBQ Sauce

SAUCE:
In a large saucepan, combine 1/2 cup tamari sauce, sugar, rice vinegar, sesame oil, sake and 1/3 cup water and bring to a boil. Add ketchup, coriander, ground ginger and red chili flakes. Simmer for 10 minutes. Remove from heat.

In a small bowl, combine leeks, garlic, fresh ginger, 2 tablespoons water and 2 tablespoons tamari sauce. Add to cooked mixture and stir until combined. Pour into a jar.

Cover and store in refrigerator up to 2 weeks.

STIR-FRY:
Heat wok until hot and add oil. Add vegetables and cook for 30 seconds to 1 minute until vegetables are crisp, but tender. Add BBQ sauce and toss to coat vegetables.

Yield: 4 servings
Source: Canyon Ranch Cooks

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MONGOLIAN BBQ SAUCE

"Ghengis, Kubulah Kahn and the rest of the hoard would have loved this BBQ Sauce. Two Guys Grilling Mongolian BBQ Sauce is not meant to be spicy, just robust."

1 (12 oz) can tangerine nectar
1 (12 oz) can pear nectar
2 cups ketchup
1/2 cup rice vinegar
3 tbsp oyster sauce
1 tbsp chili oil
1 tbsp sesame oil
1 tbsp roasted sesame seeds
1 tbsp dry cilantro
1 Serrano chile, capped, seeded, deveined, minced fine
1 tbsp fresh grated ginger
2 tbsp Barbados molasses
1/2 cup honey
1 stick (1/2 cup) butter
6 green onions - bottom 2/3, sliced fine
1 tbsp granulated onion
1 tbsp granulated garlic
1 tsp dry Mexican oregano

Combine all in sauce pot. Bring to simmer. Simmer 30 minutes. Allow to cool 20 minutes. Decant to squeeze bottle. Refrigerate over night. Two to three days is better.