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MONGOLIAN LAMB

Makes: 4 - 6 servings

Ingredients:

3/4 pound lamb, sliced

Marinade
1-tablespoon light soy sauce
1/4 teaspoon white pepper
1/2 teaspoon cornstarch

Seasonings
2-tablespoons chu hou sauce
1-tablespoon white vinegar
1-tablespoon light soy sauce
1-teaspoon sesame oil
2-teaspoons sugar

2 tablespoons cooking oil
1/2 onion, sliced
4 cloves garlic, sliced
4 green onions cut into 2-inch pieces
1/2 green bell pepper, seeded and cut into diamond shape
1/2 red bell pepper, seeded and cut into diamond shape

5 cilantro sprigs, coarsely chopped

1/2 teaspoon cornstarch, dissolved in 1 teaspoon water

Cooking:

  1. Combine lamb and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes. Combine seasoning ingredients in a bowl; set aside.
  2. Heat 2 tablespoons cooking oil in a hot wok over high heat. Add onion, garlic, and green onions, stir-fry until fragrant. Add green and red bell peppers; stir-fry 30 seconds. Add lamb and seasonings; stir-fry 1 minute. Add cornstarch solution; cook, stirring, until sauce thickens. Transfer to a serving plate. Sprinkle with cilantro and serve.

Adapted from Cooking at Home by Martin Yan (Wan Li Book Company).
Copyright © 2006 Yan Can Cook Group.