Ingredients

  • ½ teaspoon ginger, minced
  • 1 Tablespoon garlic , chopped
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • 1 teaspoon corn starch, **thickening
Keywords
Asian, MWL
MacGourmet downloadPF Chang's Mongolian Sauce for Stir-Frys. To import, drag image to your MacGourmet recipe box.

Directions

Saute ginger and garlic for 3 min. on low heat, in small sauce pan with a small amount of water or oil-spray.
Add remaining ingredients, raise heat to medium and boil sauce for 2-3 minutes. Remove from heat. Sauce will thicken as it cools.

oooh, the flavor of this sauce is exactly like PF Chang's!!

**Note:
The original recipe did not add cornstarch for thickening, but when I made it, it was too thin, not sticking to the veggies like it does as PF's, so try it with out the cornstarch, and add it at the end if yours seems too thin.

Source

Servings/Yield