TLC Cooking "Mongolian Lamb"

Mongolian Lamb

Mongolian Lamb

YIELD Makes 4 servings
See Cooking Videos

INGREDIENTS

Sesame Sauce
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
Lamb
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)

*Or, substitute beef flank steak or boneless lean pork for the lamb.

PREPARATION:

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.
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.
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

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.