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.