Mongolian Chicken 1 pound skinless, boneless chicken breasts or 1 pound pork 1 tablespoon hoisin sauce 1/2 teaspoon crushed dried red pepper 1/2 teaspoon catsup 1/4 cup chicken stock or broth 1 1/2 tablespoons vegetable oil 1 1/2 teaspoons finely chopped garlic (about 2 cloves) 2 scallions, slivered 1 cup bean sprouts 1 tablespoon sesame oil Marinade 1/2 teaspoon salt 1/2 teaspoon granulated sugar 1 teaspoon soy sauce 1 teaspoon oyster sauce 2 teaspoons white wine 2 teaspoons cornstarch Dash of pepper Cut chicken or pork into pieces about 1 inch by 1/2 inch. Sprinkle marinade ingredients on chicken and mix well. Marinate 1 hour or overnight. Mix hoisin sauce, red pepper, ketchup, and stock; set aside. Heat wok and add oil. Stir-fry garlic 30 seconds. Add meat; stir-fry 3 minutes over high heat. Add sauce mixture; mix well. Cover; cook 1 minute. Add onion and bean sprouts; stir-fry 1 minute. Add sesame oil. Mix well and serve. Serves 4.