Mongolian Lamb

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Mongolian Lamb."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/mongolian-lamb-recipe.htm>  11 October 2008.

Mongolian Lamb Photo
Mongolian Lamb
Yield: Makes 4 servings
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Ingredients:
1
tablespoon sesame seeds

1/4
cup soy sauce

1
tablespoon dry sherry

1
tablespoon red wine vinegar

1-1/2
teaspoons sugar

1
clove garlic, minced

1
green onion with top, finely chopped

1/2
teaspoon sesame oil

4
tablespoons vegetable oil, divided

4
slices peeled fresh ginger

1
pound boneless lean lamb* (leg or shoulder), sliced into thin strips

1/2
small head napa cabbage, thinly sliced

2
small leeks, thinly sliced

4
green onions with tops, thinly sliced

1
cup bean sprouts

2
medium carrots, shredded

1
medium zucchini, shredded

1
each green and red bell peppers, cut into matchstick pieces

Chili oil (optional)



Preparation:
1.
For sauce, sauté sesame seeds in small skillet over medium heat until golden brown. Let cool. Crush seeds; place in small bowl. Add remaining sauce ingredients; mix well.

2.
Crush seeds with mortar and pestle (or place between paper towels and crush with rolling pin); scrape up sesame paste with knife and transfer to small serving bowl.

3.
Heat wok or electric griddle to 350°F. Cook one serving at a time. For each serving, heat 1 tablespoon vegetable oil. Add one slice ginger; cook and stir 30 seconds. Discard ginger. Add 1/2 cup meat strips; stir-fry 1 minute or until lightly browned. Add 2 cups assorted vegetables; stir-fry 1 minute. Drizzle with 2 tablespoons Sesame Sauce; stir-fry 30 seconds. Season with a few drops chili oil. Repeat with remaining ingredients.





This recipe appears in: Chinese