Mongolian Lamb is a popular northern dish. Serves 2 - 3, or 4 as part of a multicourse meal.
Prep Time: 25 minutes
Cook Time: 5 minutes
Ingredients:
- 3/4 pound lamb shank meat (about 1 1/8 - 1 1/4 lb lamb shank or leg of lamb before the bone is removed)
- Marinade:
- 1 tablespoon dark soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon chicken broth or water
- 1/2 teaspoon brown sugar
- 1/2 teaspoon sesame oil
- Other:
- 4 green onions (spring onions) washed, rinsed and cut into 1-inch lengths
- 2 tablespoons vegetable or peanut oil, for stir-frying
- 2 garlic cloves, peeled and finely chopped
- 1/2 teaspoon chile paste
- 1/4 teaspoon salt
Preparation:
1. Remove any excess fat from the meat. Cut the lamb across the grain into thin strips approximately 2-inches long. In a medium bowl, combine the lamb with the marinade ingredients and marinate the lamb for 15 - 20 minutes.
2. While the lamb is marinating, minced the garlic and cut the green onions into 1-inch lengths.
3. Preheat a wok on medium-high to high heat, and add the oil. When the oil is hot, add the garlic and chile paste. Stir-fry for 30 seconds, and add the lamb. Let the lamb sear for about 30 seconds, then stir-fry until it loses its pinkness (about 2 minutes).
4. Add the green onions and the salt. Stir-fry for another minute. Serve hot.
2. While the lamb is marinating, minced the garlic and cut the green onions into 1-inch lengths.
3. Preheat a wok on medium-high to high heat, and add the oil. When the oil is hot, add the garlic and chile paste. Stir-fry for 30 seconds, and add the lamb. Let the lamb sear for about 30 seconds, then stir-fry until it loses its pinkness (about 2 minutes).
4. Add the green onions and the salt. Stir-fry for another minute. Serve hot.
