Mongolian Lamb the Editors of Publications International, Ltd.
Makes 4 servings
|1||tablespoon sesame seeds|
|1/4||cup soy sauce|
|1||tablespoon dry sherry|
|1||tablespoon red wine vinegar|
|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)|
*Or, substitute beef flank steak or boneless lean pork for the lamb.
- 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.
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