| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Mongolian | Meats, Main dish, Stir-fry | 4 | Servings |
INGREDIENTS
| 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 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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