Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boneless lamb leg or shoulder |
| 3 tablespoons | Kikkoman Soy Sauce; divided |
| 1 tablespoon | Cornstarch |
| 2 \N | 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 \N | Carrots; cut diagonally in thin slices |
| 1 bunch | Green onions cut into 2-inch lengths separating whites from tops |
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