Mongolian Lamb

---------- Recipe via Meal-Master (tm) v8.02

Title: Mongolian Lamb
Categories: Meats, Main dish, Stir-fry
Yield: 4 servings

1 lb Boneless lamb
-- leg or shoulder
3 tb Kikkoman Soy Sauce; divided
1 tb Cornstarch
2 Garlic cloves; pressed
2 1/2 ts Cornstarch
1 ts Sesame seed; toasted
1/2 ts Sugar
1/8 ts -to...
1/4 ts Crushed red pepper
2 tb Vegetable oil; divided
2 Carrots; cut diagonally
-- in thin slices
1 bn 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.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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