Mongolian Lamb Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless lamb, leg or shoulder
3 tbsp: Kikkoman Soy Sauce, divided
1 tbsp: Cornstarch,
2: Garlic cloves, pressed
2 1/2 tsp: Cornstarch,
1 tsp: Sesame seed, toasted
1/2 tsp: Sugar,
1/8 tsp: -to...,
1/4 tsp: Crushed red pepper,
2 tbsp: Vegetable oil, divided
2: Carrots, cut diagonally - in thin slices
1 bunch: Green onions, cut into 2-inch lengths - separating whites - from tops
Directions:
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.
Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission
of Kikkoman International Inc. Electronic format courtesy of Karen
Mintzias
Source from luhu.jp
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.
Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission
of Kikkoman International Inc. Electronic format courtesy of Karen
Mintzias
Source from luhu.jp