| 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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