The Mongolian Family

Authentic Wok Flavor. Clean-Label Perfection.

Rooted in the heritage of Mongolian stir-fry, FlavorDrop’s Mongolian Family brings restaurant-level wok flavor to your kitchen — naturally. Crafted with tamari, Shaoxing rice wine, fresh garlic, and ginger, these sauces deliver deep umami richness with a clean, glossy finish.

🌱 Vegan 🚫 Gluten-Free 🥥 Dairy-Free 🌾 Soy-Based (Tamari) 🥜 Nut-Free 🍳 Egg-Free 🦐 Shellfish-Free ❌ No MSG or Preservatives

Mongolian Silk – Mild Gourmet Glaze

Smooth. Balanced. Umami Elegance.

A refined take on the classic wok glaze, Mongolian Silk blends tamari, Shaoxing wine, garlic, and ginger with subtle sweetness for smooth, family-friendly balance. It coats beautifully, creating that glossy, restaurant-style sheen while keeping every bite light and savory.

Tasting Notes:
Umami-Rich • Light Heat • Caramelized Sweetness

How to Use:
Mongolian Silk is both a marinade and finishing sauce, designed for classic Chinese-style preparation.

Marinate chicken, beef, or tofu for 30–45 minutes for maximum flavor.
- (Optional: add a pinch of baking soda for extra tenderness — a time-honored wok technique.)
Stir-fry or glaze using a 1:1 sauce-to-water ratio for balanced flavor and shine.
Finish the dish with a drizzle of warmed sauce for a restaurant-level gloss.
(Optional: For a thicker, restaurant-style glaze, mix 1 teaspoon cornstarch with 2 teaspoons cold water to form a slurry. Stir it into the simmering sauce at the end — it will thicken within 30 seconds for that signature glossy finish.)

Perfect Pairings:
Chicken • Tofu • Broccoli • Noodles • Rice • Vegetable Stir-Fry

FlavorDrop Tip: Use Mongolian Silk as both your marinade and finishing glaze. It brings depth, tenderness, and that signature wok-style caramelization to every bite.

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Mongolian Wokfire – Spicy Gourmet Glaze

Bold. Aromatic. Restaurant-Grade Heat.

Turning up the wok hei, Mongolian Wokfire fuses tamari, garlic, ginger, and a balanced chili blend for bold caramelization and a satisfying medium spice. Crafted for those who crave depth and heat, it delivers true restaurant-style Mongolian flavor that is clean, bold, and full of character.

Tasting Notes:
Savory • Gingery Heat • Deep Umami Finish

How to Use:
Mongolian Wokfire can be used as both a marinade and finishing sauce for a perfectly balanced flavor.

Marinate beef, mushrooms, or tofu for 30–45 minutes before cooking.
- (Optional: add a pinch of baking soda to tenderize for an authentic texture.)
Stir-fry or glaze with a 1:1 sauce-to-water ratio for wok-style intensity.
Finish by tossing with an extra spoonful of sauce for a bold, spicy sheen.
(Optional: For a thicker, restaurant-style glaze, mix 1 teaspoon cornstarch with 2 teaspoons cold water to form a slurry. Stir it into the simmering sauce at the end — it will thicken within 30 seconds for that signature glossy finish.)

Perfect Pairings:
Beef • Mushrooms • Tofu • Green Beans • Noodles • Rice Bowls

FlavorDrop Tip: For true Mongolian wokfire flavor, marinate first, then finish with the same sauce in the pan. The result: caramelized edges, tender texture, and perfect sweet-heat balance.

The Mongolian Family