Mongolian Stewed Garlic


Preparation info
  • Yields 1 cup richly seasoned garlic, enough to serve


    as a condiment to highlight other foods.
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is a condiment for garlic lovers and sensualists only!—a glossy, gem-like heap of individual garlic cloves, turned creamy and mahogany brown by a rich stewing sauce. It was inspired by tales of a dish eaten by a friend in the home of a princely Mongolian living in Taiwan.

  • To make it, you will need very fresh, hard garlic of the more delicate rose-hued variety, and a light, unsalted stock that can be made easily at home from