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.



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