Mongolian Stir Fry Recipe

Vegetables

Trim broccoli into bite-size florets (about 3 cups). Peel and thinly slice carrot into 1/8-inch coins or matchsticks for about 1 cup. Core and thinly slice red bell pepper into 1/2-inch strips (1 cup). Trim ends of snap peas (1 cup). Slice green onions: separate whites (reserve) and slice greens on the diagonal for garnish. Mince 4 garlic cloves and grate or finely mince 1 tablespoon fresh ginger.

Protein (optional)

If using tofu: press 14 oz firm tofu 15–30 minutes then cut into 1-inch cubes. If using chicken or beef: thinly slice 1 lb across the grain into bite-size pieces and pat dry. Lightly season protein with 1/4 tsp salt and 1/8 tsp pepper.

Sauce slurry

In a medium bowl whisk together 1 cup low-sodium soy sauce, 1 cup water, 6 tbsp brown sugar, 1 tbsp hoisin sauce, 2 tsp rice vinegar, and 1 tsp sesame oil until sugar dissolves. In a small bowl combine 3 tbsp cornstarch with 4 tbsp cold water and mix to a smooth slurry; set aside.

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Add protein in a single layer and sear, stirring occasionally, until cooked through and browned: tofu 6–8 minutes, chicken 4–6 minutes, beef 2–4 minutes. Remove cooked protein to a plate and keep warm. If you prefer vegetarian, skip this step.

Add remaining 1 tablespoon oil to the wok and raise heat to high. Add reserved white parts of green onions, minced garlic, and grated ginger; stir-fry 20–30 seconds until fragrant but not burned. Add carrots and broccoli; stir-fry 2–3 minutes, tossing frequently. Add red bell pepper and snap peas; continue stir-frying 1–2 minutes so vegetables are bright and slightly tender-crisp. Taste and adjust timing if you prefer softer vegetables.

Return cooked protein to the wok with the vegetables. Pour the prepared soy/brown sugar sauce over everything and stir to combine. Bring sauce to a gentle boil (about 1 minute) over high heat. Give the cornstarch slurry a quick stir and slowly drizzle it into the bubbling sauce while stirring constantly. Cook 1–2 minutes until sauce thickens and glazes the vegetables and protein.

If sauce becomes too thick, stir in up to 2–4 tbsp water to reach desired consistency. Stir in sliced green onion greens and 1 tsp red pepper flakes (or to taste). Remove from heat and stir in 1 tbsp toasted sesame seeds.

Serve the Mongolian stir fry immediately over steamed rice or noodles. Garnish with additional sesame seeds and extra sliced green onions if desired. Leftovers refrigerate up to 3 days; reheat gently on the stovetop over medium heat, adding a splash of water if sauce thickens.