Mongolian Lamb
Lamb is an extremely popular dish in northern China, where it is often paired with garlic and green onion.
INGREDIENTS | SERVES 2 to 4
- Peking Sauce (see instructions in step 1)
- ¾ pound lean boneless lamb
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1½ teaspoons cornstarch
- 2 tablespoons vegetable or peanut oil
- 2 cloves garlic, minced
- 2 green onions, shredded
Prepare the Peking Sauce up through step 2, leaving out the cornstarch and water mixture.
Cut the lamb into thin strips. Place the lamb in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the lamb for 15 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and green onions. Stir-fry for 10 seconds, then add the lamb. Stir-fry the lamb for about 1 minute, until it is no longer red.
Add the Peking Sauce and bring to a boil. Stir-fry for another minute, until the lamb is cooked.
