Authentic Mongolian Lamb Recipe: A Flavorful Stir-Fry

INGREDIENTS

Sesame Sauce 1 tablespoon sesame seeds 1/4 cup soy sauce 1 tablespoon dry sherry 1 tablespoon red wine vinegar 1‑1/2 teaspoons sugar 1 clove garlic, minced 1 green onion with top, finely chopped 1/2 teaspoon sesame oil 4 tablespoons vegetable oil, divided 4 slices peeled fresh ginger Lamb 1 pound boneless lean lamb* (leg or shoulder), sliced into thin strips 1/2 small head napa cabbage, thinly sliced 2 small leeks, thinly sliced 4 green onions with tops, thinly sliced 1 cup bean sprouts 2 medium carrots, shredded 1 medium zucchini, shredded 1 each green and red bell peppers, cut into matchstick pieces Chili oil (optional) *Or, substitute beef flank steak or boneless lean pork for the lamb.

PREPARATION:

1. For sauce, sauté sesame seeds in small skillet over medium heat until golden brown. Let cool. Crush seeds; place in small bowl. Add remaining sauce ingredients; mix well.
2. Crush seeds with mortar and pestle (or place between paper towels and crush with rolling pin); scrape up sesame paste with knife and transfer to small serving bowl.
3. Heat wok or electric griddle to 350°F. Cook one serving at a time. For each serving, heat 1 tablespoon vegetable oil. Add one slice ginger; cook and stir 30 seconds. Discard ginger. Add 1/2 cup meat strips; stir-fry 1 minute or until lightly browned. Add 2 cups assorted vegetables; stir-fry 1 minute. Drizzle with 2 tablespoons Sesame Sauce; stir-fry 30 seconds. Season with a few drops chili oil. Repeat with remaining ingredients.

This recipe appears in: Chinese