Sauce
¼ mug rice wine or cream sherry
½ mug water
¼ mug soy sauce
2 soupspoons oyster sauce
3 soupspoons sugar
½ teaspoon grated fresh gusto
1 teaspoon finely diced garlic
1 star anise
1 green onion
Combine all the constituents in a saucepan. Heat until boiling, reduce heat to medium and continue boiling, incompletely covered, until reduced by half. Remove star anise and green onion and discard. Transfer sauce into a small coliseum. Set away.
Fried Rice
2 soupspoons light olive canvas
1 green onion, sliced
egg, beaten
1 small onion, thinly sliced
½ green pepper, sliced into strips
¼ mug tattered carrots
½ mug tattered cabbage
¼ pound beef or pork sink tips, cut into strips
¼ pound prawns, hulled, deveined, and cut into three pieces
½ mug bleached mung bean sprouts
2 mugs lately fumed Japanese rice, keep warm
Mongolian Sauce
Heat 1 tablespoon canvas in a wok. Add green onion and egg and stir chef until set but still slightly watery, transfer into a plate and set away.
Toast the remaining canvas, add the onion and saute until soft. Add the meat and prawns, stir shindig until they change color. Stir in the carrots, green pepper, and cabbage and cook for 2 twinkles. Stir in the cooked egg.
Add the rice, pour in enough sauce to fleece the rice unevenly, about 6 soupspoons, and mix well. Taste and add further sauce if necessary. Stir shindig for 1 nanosecond. Gently stir in the mung bean sprouts. Serve incontinently in individual coliseums with redundant sauce on the side