Chinese Recipe for Sizzling Mongolian Lamb
INGREDIENTS
- 400g lean boneless lamb
- 1 large onion (sliced)
- 1 tsp garlic (chopped fine)
- 2 tsp fresh ginger (grated)
- 1 tbsp dark soya sauce
- 1 tbsp dry sherry
- 2 tsp cornflour
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 tsp toasted sesame seeds (optional)
- garnish: sliced spring onions or cilantro leaves
Image of Sizzling Mongolian Lamb
You can certainly purchased a hot plate from any Asian Specialty Store. Before using,
put the plate into the oven for a few minutes then using thongs, remove the hot plate and place on
the wood. Be careful as it is very, very hot.
Good for presentation but it's not necessary. If you are using
the hot plate, undercook the lamb before placing it on the hot plate as it will continue cooking for
a bit on the plate.
- Cut lamb into paper thin slices and then into short strips
- In a bowl, combine the garlic, ginger, soy sauce, sherry, sesame oil and cornflour
- Mix well then add lamb
- Marinate for at least 2 hours
- Heat oil in wok
- Stir-fry slices of onion briefly
- Remove and stir-fry the meat for about 1 to 2 mins or just about cooked
- Return onions to wok and stir-fry for another 1 min or so
- Remove and place on a serving dish
- Sprinkle with toasted sesame seeds and garnish with spring onions or cilantro leaves
You do not have to restrict yourself to just lamb. Thin slices of other meat like beef and chicken works well for this recipe.
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