Angaakhai

Servings: If serving Tibetan/Mongol portions serves about 6 Preparation Time: 1 hours

Ingredients

• Chicken/Pork/Beef (cubed)
• 1 TB Hoisin Sauce
• 1/2 tsp Red pepper flakes
• 1/4 cp chicken stock
• oil
• sprouts
• green onions
• broccoli florets
• FOR MARINADE:
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1 tsp Soy Sauce
• 1 tsp Oyster Sauce
• 2 tsp Xaoxing
• 2 tsp Cornstarch
• minced FRESH ginger

Cooking Instructions This is the signature dish for the household Khyim Lha Khang / Kalet Ordu.

1. Mix marinade and marinate meats for 1 hr
2. Mix Hoisin, red pepper, & stock
3. Heat wok on high w/oil for stir-fry & stir-fry meat 3-4 min
4. Add sauce & continue stir-frying
5. Add green onions, broccoli, & sprouts. Continue stir-frying for 2-3 min
6. Remove from heat and serve over Chinese Rice noodles (Luo mian)

Source: Venerable, Shi Kuan Shen Rinpoche Notes Suggestions:

• When we serve this dish to guests we ALWAYS offer them butter-tea to accent the flavours within the dish.
• I would also suggest serving Xiaopiao with this. (we normally do)