Imperial Chinese Restaurant Mongolian Lamb
- 1 3/4 lbs boneless leg of lamb
- 1 Tbsp soy sauce
- 1 Tbsp Chinese rice wine or dry sherry
- 5 tsp dark soy sauce
- 5 tsp Chinese rice wine or dry sherry
- 4 tsp sesame oil
- 1 tsp granulated sugar
- 2 tsp rice vinegar
- 2 cloves garlic
- 2 green onions (spring onions, scallions)
- Salt and freshly ground black pepper, to taste
- 1/4 tsp sesame oil
Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes.
While the lamb is marinating, prepare the sauce and other ingredients.
In a small bowl, combine the sauce ingredients. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).
Add the lamb. Stir-fry very briefly, until the lamb changes color (1 to 2 minutes).
Add the sauce. Bring to a boil. Stir in the green onions. Taste and season with salt and pepper if desired. Stir-fry for 1 more minute, or until the sauce is absorbed. Remove from the heat, stir in the sesame oil, and serve.Makes 4 Source:
Submitted by: Recipe Group Member
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