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.
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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.
So I had to do what everybody does and go on the restaurant website and Pinterest to find out what ingredients were this sauce.
To my surprise, it was much simpler than I thought. And of course, I had to put my own spin on this recipe. I have tested this recipe with all light brown sugar, all dark brown sugar and half and half.
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 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.
You may also enjoy:
- 2 tsps of olive oil
- 1 tsp of ground ginger
- 1 tbsp of minced garlic
- 1 c of lite of soy sauce
- 1 c of dark brown sugar- packed
- 1/2 to 1 c of water
- 1 tbsp of cornstarch or flour
- 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.
- Reduce heat and simmer for 5 minutes.
- Remove from heat and serve!
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