Mongolian lamb

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

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