Recipe#12147

Title: Mongolian Lamb

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Mongolian Lamb 
 Date: 9 Nov 1998 05:15:57 -0700 
 Message-ID: <364455FD.B75BA3E5@home.com> 

1 lb boneless lamb, leg or shoulder
 3 Tbsp soy sauce
 1 Tbsp cornstarch
 2 garlic cloves, pressed
 2 1/2 tsp cornstarch
 1 tsp sesame seed, toasted
 1/2 tsp sugar
 1/8 to 1/4 tsp crushed red pepper
 2 Tbsp vegetable oil
 2 carrots, cut diagonally in thin slices
 1 bunch green onions, cut into 2-inch lengths, separating whites from tops
 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.