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Mongolian Lamb Recipe

	Category	Lamb Recipes
	Views	76
	Ratings	0

Ingredients And Procedures

1 lb Boneless lamb

-- leg or shoulder 3 tb Kikkoman Soy Sauce; divided

1 tb Cornstarch

2 Garlic cloves; pressed

2 1/2 ts Cornstarch

1 ts Sesame seed; toasted

1/2 ts Sugar

1/8 ts -to...

1/4 ts Crushed red pepper

2 tb Vegetable oil; divided

2 Carrots; cut diagonally

-- in thin slices 1 bn 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, 3/4 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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<h1>Mongolian Lamb</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Boneless lamb <P>-- leg or shoulder 3 tb Kikkoman Soy Sauce; divided <P>1 tb Cornstarch <P>2 Garlic cloves; pressed <P>2 1/2 ts Cornstarch <P>1 ts Sesame seed; toasted <P>1/2 ts Sugar <P>1/8 ts -to... <P>1/4 ts Crushed red pepper <P>2 tb Vegetable oil; divided <P>2 Carrots; cut diagonally <P>-- in thin slices 1 bn Green onions <P>-- 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, 3/4 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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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