The Garden Mongolian

The Garden Mongolian

Using our family’s Norwegian lefse griddle, we turn our kitchen into a temporary Mongolian grill, with everyone gathered around the hot griddle to cook their personal selections from our garden. This is a great meal to showcase your finds at a local farmer’s market, or the produce of your own garden. Make plenty of sauce though – we always need more than we make. 


  • 8 cloves garlic
  • 1 cup olive oil
  • 2 cups soy sauce
  • 2 cups Stone Cottage Cellars Gewurztraminer
  • 1 Tbsp salt
  • 1 Tbsp ginger
  • 1 cup sweet chili sauce
  • 6 cups seasonal vegetables
  • 1 cup protein (pre-cooked beef, pork, chicken, tofu, shrimp, etc)
  • 4 tsps sesame oil
  • 4 cups cooked rice or udon noodles


In a large saucepan, saute garlic in 1/4 cup olive oil. When garlic is fragrant but not yet brown, add soy sauce, Gewurztraminer, salt, ginger, and sweet chili sauce. Bring to a boil, then reduce heat.

Chop all vegetables and proteins into bite-sized pieces. Have each person build their own stir fry by selecting about twice as many vegetables as they think they will eat (everything cooks down) and placing them into a bowl.

Thoroughly grease a large frypan, wok, or griddle. One at a time, empty the vegetable/protein bowls onto the greased surface. Add 1 cup of the garlic chili sauce to each batch, and saute for 10-15 minutes, or until veggies are softened. Add 1 tsp sesame oil, toss, and serve each entree over 1 cup of rice or noodles with a glass of Stone Cottage Cellars Gewurztraminer.