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Mongolian Lamb with Shredded Scallions
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    Mongolian Lamb with Shredded Scallions

    Hot Wok Ingredients:

  • 1 pound meat from leg of lamb, fat trimmed
  • 1 Tbl. hoisin sauce
  • 1 Tbl. heavy soy sauce
  • 1 Tbl. rice wine or dry sherry
  • 2 tsp. dark sesame oil
  • 4 cloves garlic, finely minced
  • 4 whole green onions
  • 2 cups fresh bean sprouts
  • 2 Tbl. cooking oil
  • Hot Wok Sauce:
  • 1 Tbl. rice wine or dry sherry
  • 1 Tbl. heavy soy sauce
  • 1 Tbl. dark sesame oil
  • 2 tsp. red wine vinegar
  • 1 tsp. Asian Chile sauce
  • 1 tsp. cornstarch
  • 1/4 tsp. each sugar & salt
  • When buying lamb, purchase upper end of leg rather than shank. To reduce preparation time, ask butcher to remove bone and trim off all fat. Cut lamb into 1/8-inch-thick slices. Overlap slices and cut into matchstick pieces, about 1/4 inch wide. In small bowl, combine hoisin sauce, 1 tablespoon soy sauce, rice wine, sesame oil and garlic. Mix thoroughly with lamb and marinate lamb at least 15 minutes, not longer than 8 hours, refrigerated. Cut green onions lengthwise into very thin slivers. Cut slivers into 1 1/2-inch lengths and refrigerate. Set aside bean sprouts. In small container, set aside cooking oil. In small bowl, combine Hot Wok Sauce ingredients and set aside. Place wok over highest heat. When wok becomes very hot, add cooking oil to center. Roll oil around wok and when oil gives off just a wisp of smoke, add lamb. Stir and toss lamb until it loses its raw exterior color, about 2 minutes. Immediately stir in green onions. Stir and toss green onions to evenly combine. Stir Hot Wok Sauce and then pour it into wok. Stir and toss until all ingredients are glazed with sauce. Taste and adjust seasonings. Stir in bean sprouts and immediately transfer to heated platter or dinner plates and serve.

    Serves 4

    From: HOT WOK by Hugh Carpenter and Teri Sandison, 1995, used with permission of Ten Speed Press.
    Posted By:The CompuCook website
    Post Date: 12/03/97

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