Mongolian Sauce Base for Beef, Chicken or Lamb

SAUCE

If not using immediately, this sauce can be bottled, refrigerated and kept for a few weeks. Use the full quantity for 750gm meat base.

* Fresh ginger - store knobs in a sealed plastic bag in freezer, and grate off only the amount you require.

In medium size saucepan, sauté for 1 minute -

▶1 tbsp chopped garlic (3-4 large cloves)
▶1 tsp grated ginger
▶1/2 tbsp vegetable oil

Add -

▶1/2 cup dark soy sauce
▶1/2 cup water
▶3/4 cup dark brown sugar

Bring just to the boil, simmer uncovered 4 minutes.


MEAT

▶750gm - 1kg of boneless meat (rump steak, boneless chicken breast or thigh meat, lamb).

Cut meat into finger-size strips. Place in snaplock plastic bag with a generous amount of cornflour to coat well. Toss.

In wok or small saucepan, heat -

1 cup vegetable oil

Sauté meat in small batches until golden brown. Drain on paper towels. When all the meat is cooked, carefully drain off the oil. Return fried meat to wok, pour over the Mongolian Sauce and heat until bubbling.

Spoon onto a serving dish. Garnish with a good handful of -
▶sliced green spring onion tops

Side dish -
▶bowl of steamed rice.

Serves 4.

Gingerbread Loaf

This is an excellent textured loaf, ideal for slicing without crumbling.
Double the amount of ginger powder for a more intense flavour.

Preheat oven to 160'. Line a loaf tin (1 litre capacity) with baking paper.

In medium size saucepan, heat until melted -

▶180gm unsalted butter
▶3 tblsps golden syrup
▶1 cup superfine sugar
▶1 cup milk

Into a mixing bowl, sift together -

▶2 cups plain flour
▶1 tblsp ginger powder
▶1 tsp allspice powder
▶1 tsp bicarb. soda powder

Gently mix the melted liquid into the dry ingredients to form a soft batter. Pour into loaf tin and bake for 1 hour or until cooked through. Lift out from tin, cool.

To serve, slice and butter.