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Home-made Mongolian stirfry

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We love to go to the Mongolian Grill restaurants around town!
Putting together a bowl of meats, noodles, and vegetables with a variety of sauces, and coming up with new creative ways to combine them is just delicious!
Not to mention how great it is to have 3 or 4 different bowls and flavors for each meal, each one made fresh right in front of our eyes on the grill.
So, we decided to try it at home.

We set up our little portable grill, cut up our favorite meats and vegetables, and pulled every possible sauce we own out of our fridge.

TRH Corlea's Stirfy 1
This past weekend, we served this idea to our family with great success.
TRH Corlea's Stirfy 2
Give it a try:  it’s so worth it!
We used the following:
Red and Orange peppers
Spring onions
Coleslaw mix
Fresh peas from the pod
Tinned pineapple (drained) chunks
and for our vegan members, we added spiced tofu.
For meat, we had chicken and pork strips.
Sauces, everything we had available or like, no rules on this one.
Serve over rice.  ๐Ÿ˜‹๐Ÿ˜‹

Prepared, tried, and tested by Corlea Smit

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