Mongolian lamb

4 servings

Ingredients

QuantityIngredient
1poundsBoneless lamb leg or shoulder
3tablespoonsKikkoman Soy Sauce; divided
1tablespoonCornstarch
2Garlic cloves; pressed
teaspoonCornstarch
1teaspoonSesame seed; toasted
½teaspoonSugar to...
¼teaspoonCrushed red pepper
2tablespoonsVegetable oil; divided
2Carrots; cut diagonally in thin slices
1bunchGreen 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