Mongolian Lamb Recipe - Cooking Index
Mongolian Lamb Recipe - Cooking Index
Great grills are used for this dish in famous Mongolian restaurants in China. You may want to use a table-top grill of some sort and cook this dish at the table in front of your guests. I think the dish is just fine straight from the kitchen wok. It is rich!
Cuisine: Mongolian| 1 lb | 454g / 16oz | Lamb, lean boneless shoulder - cut into 1" strips |
| Marinade | ||
| 2 tablespoons | 30ml | Oyster sauce |
| 3 | Green onions - chopped | |
| 1 tablespoon | 15ml | Chili sauce |
| Freshly-ground black pepper | ||
| For Stir Frying | ||
| 2 tablespoons | 30ml | Peanut oil |
| 3 | Garlic cloves - diced fine | |
| 1/2 teaspoon | 2.5ml | Salt - or to taste |
| Garnish | ||
| 2 cups | 474ml | Iceberg lettuce - shredded as for taco |
| 3 | Green onions - chopped | |
| 1 tablespoon | 15ml | Sesame oil |
Slice the lamb thin and the into 1-inch wide strips. I often freeze the lamb just a bit so I can slice it very thin. Mix the marinade and soak the meat in same for 30 minutes.
Heat a wok and add the oil, salt and garlic. Stir-fry just until the garlic begins to change color, then add one-half of the marinated meat. Stir-fry over very high heat until done to your taste.
Remove to a warm plate and stir-fry the second half. Serve over the lettuce and add the onion and sesame oil garnish.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 10-30-1991 issue - The Springfield Union-News
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