Mongolian Buffet

Tuesday, April 06, 2010

Tofu, cooked and cut into ½-inch cubes
Monggo sprout
Green bell peppers
Carrots, strips
Cabbage, cut into long thin strips
Sesame oil
Cooked rice

For the sauce:
Spring onions, chopped
1 tbsp coarsely chopped fresh ginger
½ cup Soy sauce
2 tbsp Sesame oil
½ cup Brown Sugar

Stir-fry the vegetables separately in sesame oil. Set aside. Sauté ginger and spring onions in sesame oil then add soy sauce and brown sugar. Allow to boil for 1 minute. Place the cooked vegetables, rice and Teriyaki sauce in bowls and arrange all around the table. Let your guest mix their own dish.

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