Mongolian lamb

Main Ingredient: Lamb and Mutton
Preparation: Stir-fried
Course: Various Main Dishes
Cuisine: Chinese Mongolian
Special food: Ethnic
Yield:

Mongolian lamb ingredients

1 lb Boneless Lamb
-- leg or shoulder
3 T Kikkoman Soy Sauce, divided
1 T Cornstarch
2 garlic clove, pressed
2 1⁄2 t Cornstarch
1 t Sesame seeds, toasted
1⁄2 t Sugar
1⁄8 t -to...
1⁄4 t Crushed Red Pepper
2 T Vegetable oil, divided
2 Carrots, cut diagonally
-- in thin slices
1 bn Green onions
-- cut into 2-inch lengths separating whites from tops

Cooking Mongolian lamb

1. Cut lamb across grain into thin slices.
2. Combine 1 tbsp.
3. _each_ soy sauce, cornstarch and garlic; stir in lamb.
4. Let stand 10 minutes.
5. Meanwhile, combine remaining soy sauce, ¾ cup water and next 4 ingredients; set aside.
6. Heat 1 tbsp.
7. oil in hot wok or large skillet over high heat.
8. Add lamb and stir-fry 1 minute.
9. Add lamb and soy sauce mixture; cook and stir until sauce boils and thickens.