Mongolian Beef is a wonderful invention of the Chinese-American kitchen. There is nothing Mongolian about either the original or my version, but this is the moniker it goes by nonetheless. I have made it less Chinese-American by removing the beef, reducing the oil, and using wild rice. The scallion and onion liven up the earthy wild rice which in turn mellows the alliums.
6 cups of cooked wild rice
1 large white onion thinly sliced
1-2 bunches of scallions chopped into two inch sections (make sure they are dry)
1 tsp canola oil
2 tbs soy sauce
1 tbs salt
1/2 tbs sugar
5 cloves of minced garlic
2 tbs minced ginger
Heat a wok or large pan. When hot, add oil and then onion, cooking on high for about 3 minutes. Add scallion, garlic and ginger, cook for 1 minute. Add salt, sugar and soy sauce and cook for another minute. Add rice and cook for 2 more minutes. Serve hot.