Friday, December 13, 2013

Mongolian Lamb

1# thinly sliced lamb, from leg steak
1 tsp light brown sugar
1 T light soy sauce
1 T rice wine or dry sherry
2 tsp cornstarch mixed with 2 tsp water to form paste
Peanut oil
1/2 oz dry black woodear mushrooms, soaked in water to rehydrate and chopped
8-10 green onions, chopped
1 sm can baby ear corn, drained
3-4 slices fresh ginger, diced
2 T hoisin sauce
sesame oil
steamed rice

Marinate lamb in brown sugar, soy sauce, wine and cornstarch paste for 30-45 minutes.  Heat peanut oil in wok, quickly brown lamb slices.  Add baby corn, mushrooms, onions, and ginger.  Stirfry for 2 minutes.  Stir in hoisin sauce, drizzle with sesame oil, and serve over rice. 

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