Mongolian Sauce is a blend of brown sugar, lite soy sauce,
ginger and minced garlic.
This sauce is great as a dip and also as a marinade.
Watch the video for this recipe!
The first time I had this sauce was at a popular Asian restaurant called P.F. Changs.
Their egg rolls are great, but I didn't fancy the sauce that came with the egg rolls. A friend of mine was joining me and recommended the Mongolian sauce.
She said that she always asks for this sauce when she eats at the restaurant and raved about how good it was.
Well she was absolutely right. The sauce is somewhat salty, yet sweet and full of flavor so that was right up my alley.
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You will need:
Steps to make this recipe:
Heat 2 tsps of olive oil in a pan. Whisk ginger, soy sauce, brown sugar, garlic, and water in a bowl then add to skillet.
Heat sauce and whisk in cornstarch or flour. Reduce the heat and simmer for 5 minutes. Remove from heat and serve!
I have tested this recipe with all light brown sugar, all dark brown sugar, and also half light brown sugar and half dark brown sugar.
It is great either way so use what you have. Because the sauce can be on the saltier side you want to add water.
Even with using light soy sauce, the sauce is still salty. That is part of what makes it so good, but of course, you want the right balance of salt.
Taste the sauce prior to removing it from the heat. Add more water a little at a time if needed. Depending on your desired thickness, you may need to add more flour or cornstarch as well.
I have used flour and cornstarch for the sauce. They can both be used as thickeners and both get the job done so I would suggest using what you have on hand.
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- Heat 2 tsps of olive oil in a pan.
- Whisk ginger, soy sauce, brown sugar, garlic and water in a bowl then add to skillet.
- Heat sauce, and whisk in the cornstarch or flour.
- Reduce heat and simmer for 5 minutes.
- Remove from the heat and serve!