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American versions of Mongolian BBQ are often pretty sweet (this doesn't sound like an authentic recipe). More soy sauce (or more of everything but the sugar) would cut the sweetness. Chili oil would certainly give it heat, but isn't going to temper the sweetness much. Any of the following would offset the sweetness and be appropriate for this type of dish: ...


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Well, with regards to this post, the comments all note different things. Being from a chinese/vietnamese family with traditional recipes passed through the generations, let me just say this: Eggroll (savoury): has egg in the filling. In vietname culture, may be consume wrapped in lettuce and dipped in fish sauce. In chinese culture, these badboys are ...


0

Lemon is a bad substitute for any kind of vinegar because the acid component of those two ingredients is chemically different. In vinegar this acetic acid, in lemon juice this is citric acid. The taste of both acids is markedly different. When you only need a bit of rice vinegar, you can dilute normal alcohol vinegar 50/50 with water to get a similar ...



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