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.

Ingredients:

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.