Mongolian lamb
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless lamb leg or shoulder |
| 3 | tablespoons | Kikkoman Soy Sauce; divided |
| 1 | tablespoon | Cornstarch |
| 2 | Garlic cloves; pressed | |
| 2½ | teaspoon | Cornstarch |
| 1 | teaspoon | Sesame seed; toasted |
| ½ | teaspoon | Sugar to... |
| ¼ | teaspoon | Crushed red pepper |
| 2 | tablespoons | 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, ¾ 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