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-> [Central Asian, Chinese, Entrees, Ethnic, Lamb & Mutton, Meats, Mongolian, Stir-fry] -> [Mongolian lamb Recipe] |
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Mongolian lamb
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| Artist: |
_ |
| Categories: |
Central Asian, Chinese, Entrees, Ethnic, Lamb & Mutton, Meats, Mongolian, Stir-fry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Boneless lamb | | | -- leg or shoulder | | 3
| tbsp | Kikkoman Soy Sauce, divided | | 1
| tbsp | Cornstarch | | 2
| | Garlic cloves, pressed | | 2 1/2
| tsp | Cornstarch | | 1
| tsp | Sesame seed, toasted | | 1/2
| tsp | Sugar | | 1/8
| tsp | -to... | | 1/4
| tsp | Crushed red pepper | | 2
| tbsp | Vegetable oil, divided | | 2
| | Carrots, cut diagonally | | | -- in thin slices | | 1
| bunch | Green onions | | | -- cut into 2-inch lengths | | | -- separating whites | | | -- from tops |
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Procedures:
| 1 | Cut lamb across grain into thin slices. | | 2 | Combine 1 tbsp. _each_ soy sauce, cornstarch and garlic; stir in lamb. | | 3 | Let stand 10 minutes. | | 4 | Meanwhile, combine remaining soy sauce, ?cup water and next 4 ingredients; set aside. | | 5 | Heat 1 tbsp. oil in hot wok or large skillet over high heat. | | 6 | Add lamb and stir-fry 1 minute. | | 7 | Add lamb and soy sauce mixture; cook and stir until sauce boils and thickens. |
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