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Imperial Chinese Restaurant Mongolian Lamb

Ingredients:

  • 1 3/4 lbs boneless leg of lamb

Marinade Ingredients:

  • 1 Tbsp soy sauce
  • 1 Tbsp Chinese rice wine or dry sherry

Sauce Ingredients:

  • 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

Other Ingredients:

  • 2 cloves garlic
  • 2 green onions (spring onions, scallions)
  • Salt and freshly ground black pepper, to taste
  • 1/4 tsp sesame oil

Preparation:

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

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