On Tue, 31 Oct 2006 17:59:59 GMT, Steve Wertz
> wrote:

>On Sun, 29 Oct 2006 01:25:17 -0700, Spooge Geeko wrote:
>
>> On 26 Oct 2006 16:37:11 -0700, "jim" > wrote:
>>
>>>I love Mongolian beef and usually order this when we eat Chinese. I've
>>>eated Mongolian Beef at many restaurants and they all have one thing in
>>>common - a particluar taste that sort of defines Mongolian Beef. I
>>>also like to cook and I've tried various recipes for M.B. with limited
>>>success. My dish taste good but doesn't have that unique taste.
>>>Looking at different recipes they are all very similar and I can't find
>>>a particular spice or ingredient that gives it that special taste. Can
>>>any one help?
>>>Jim
>>
>> Hi Jim
>> Google "Mongolian beef"
>> the answers await
>
>Or rather, Google "Wok Hay" - for that missing flavor.

No, steve. I know what you mean by wok hay but there is a definite
sauce flavoring/aroma in the Mongolian Beef dishes I have had. It's a
very earthy, almost dank, aroma. I am pretty sure it is a type of
bean paste, but I haven't hit the right one yet.

It's also possible the aroma is coming off the onions which are always
plentiful, but I have not been able to get that aroma yet. It may be
a matter if onion "sweat" rather than a hard stir fry. I use a wok
burner of 30K BTU at max heat - certainly not restaurant quality,
which run at over 100K BTU, but better than any home range. I get
some equivalent of wok hay.

Hey, I will keep at. So far it has all been very edible. ;--)
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