Mongolian Lamb
Browse the recipe Mongolian Lamb
Mongolian Lamb
YIELD Makes 4 servings
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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) | |
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