Mongolian NoMeatballs Stir-Fry sauce

  • Seasame Oil 10.0 ml
  • Curry Leaves 10.0 g
  • Garlic, minced 10.0 g
  • Ginger, minced 10.0 g
  • Soy Sauce 130.0 g
  • Water 230.0 ml
  • Brown Sugar 100.0 g
  • Hoisin Sauce 18.0 g
  • Oyster Sauce 18.0 g
  • White Pepper 3.5 g


"Familiar and traditional dishes are highly adaptable - they can be reinterpreted using new ingredients, flavours, and cooking methods. In this case, the inspiration was taken off a simple dish that can be found in zi char stalls, with the plant-based meatballs being able to soak up the sauces well."

Chef Eugene Yong
Singapore Junior Chefs Club



  1. Mongolian NoMeatballs Stir-Fry sauce

    1. Heat up a medium sauce pot over medium heat. Add sesame oil, stir fried curry leaves, ginger and garlic.
    2. Whisk all of the sauce ingredients together and pour into the pan
    3. Bring to a simmer and reduce the sauce for 5 minutes.
    4. Make sure to keep stirring the sauce to prevent burning or sticking. 
  2. Build

    1. Deep fry The Vegetarian Butcher NoMeatballs for 2 minutes at 180°C.
    2. Heat up pan, stir fry bell peppers add in mongolian sauce, bring to boil and toss in deep fried The Vegetarian Butcher NoMeatballs.
    3. Sprinkle with sesame seeds, sliced green onions, almonds and serve.