01-25-2005, 03:17 PM
Mongolian Lamb
1 lb boneless lamb, leg or shoulder
3 Tbsp soy sauce
1 Tbsp cornstarch
2 garlic cloves, pressed
2 1/2 tsp cornstarch
1 tsp sesame seed, toasted
1/2 tsp sugar
1/8 to 1/4 tsp crushed red pepper
2 Tbsp vegetable oil
2 carrots, cut diagonally in thin slices
1 bunch green onions, cut into 2-inch lengths, separating whites from tops
Cut lamb across grain into thin slices. Combine 1 Tbsp each soy
sauce, cornstarch and garlic, stir in lamb. Let stand 10 minutes.
Meanwhile, combine remaining soy sauce, 3/4 cup water and next 4
ingredients, set aside. Heat 1 Tbsp. oil in hot wok or large
skillet over high heat. Add lamb and stir-fry 1 minute. Add lamb
and soy sauce mixture, cook and stir until sauce boils and thickens.
[signature]
1 lb boneless lamb, leg or shoulder
3 Tbsp soy sauce
1 Tbsp cornstarch
2 garlic cloves, pressed
2 1/2 tsp cornstarch
1 tsp sesame seed, toasted
1/2 tsp sugar
1/8 to 1/4 tsp crushed red pepper
2 Tbsp vegetable oil
2 carrots, cut diagonally in thin slices
1 bunch green onions, cut into 2-inch lengths, separating whites from tops
Cut lamb across grain into thin slices. Combine 1 Tbsp each soy
sauce, cornstarch and garlic, stir in lamb. Let stand 10 minutes.
Meanwhile, combine remaining soy sauce, 3/4 cup water and next 4
ingredients, set aside. Heat 1 Tbsp. oil in hot wok or large
skillet over high heat. Add lamb and stir-fry 1 minute. Add lamb
and soy sauce mixture, cook and stir until sauce boils and thickens.
[signature]