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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Mongolian Lamb
Yield: Makes 4 servings
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
