Chinese Food: What's Hot Now: Mongolian Lamb

Chinese Food: What's Hot Now These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com

Mongolian Lamb Oct 31st 2011, 10:09 Serves 4. Prep Time: 30 minutes Cook Time: 5 minutes Total Time: 35 minutes Ingredients: 1 3/4 pounds boneless leg of lamb Marinade: 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry Sauce: 5 teaspoons dark soy sauce 5 teaspoons Chinese rice wine or dry sherry 4 teaspoons sesame oil 1 teaspoon granulated sugar 2 teaspoons rice vinegar Other: 2 cloves garlic 2 green onions (spring onions, scallions) Salt and freshly ground black pepper, to taste 1/4 teaspoon 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. Reader Rating: 5 out of 5 stars Comments: Great recipe. Have been eating it in restaurants for a while, but much more satisfying cooking it at home. Same recipe works really well with beef too.From James Mongolian Lamb With Scallions

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