:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/vsen48uStE_kIz5J5FFs/ab6d776c31e138ad9e4da09dbc0371.png "Delicious Chinese Mongolian Lamb Stir-Fry")
Delicious Chinese Mongolian Lamb Stir-Fry
Mongolian lamb is a flavorful, filling dish from Chinese cuisine, popular for its rich sauce and tender meat. The combination of soy sauce, Chinese wine, and lamb creates a savory, hearty meal that pairs well with steamed rice or noodles. This dish, with its simple yet flavorsome ingredients, is a veritable feast of flavors and perfect for impressing your guests on social gatherings or family dinners.
Ingredients
- 500 gms Lamb leg or shoulder
- 4 Green onions (scallions), sliced
- 3 slices fresh ginger
- 1 tablespoon dark soy sauce
- 3 tbls Chinese cooking wine (Shaoxing wine)
- 2 tbls vegetable oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 2 teaspoons maize starch
- 1⁄2 teaspoon Red chili flakes (optional)
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Directions
Cut the lamb into thin slices. Marinate it with dark soy sauce, minced garlic, and ginger slices for 30 minutes.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated lamb and stir-fry until it changes color. Remove from the wok and set aside.
In the same wok, turn down the heat to medium, add another tablespoon of oil and the brown sugar. Stir until the sugar melts and caramelizes.
Add the lamb back to the wok, then add the cooking wine and red chili flakes. Stir-fry for another minute.
Lastly, dissolve cornstarch in a few tablespoons of water, add to the wok and keep stirring until the sauce thickens.
Add green onions and stir-fry for one last minute.
Serve the Mongolian lamb hot, garnished with extra green onions, over rice or noodles.
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TammersDelicious Chinese Mongolian Lamb Stir-Fry
Mongolian lamb is a flavorful, filling dish from Chinese cuisine, popular for its rich sauce and tender meat. The combination of soy sauce, Chinese wine, and lamb creates a savory, hearty meal that pairs well with steamed rice or noodles. This dish, with its simple yet flavorsome ingredients, is a veritable feast of flavors and perfect for impressing your guests on social gatherings or family dinners.
Cut the lamb into thin slices. Marinate it with dark soy sauce, minced garlic, and ginger slices for 30 minutes.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated lamb and stir-fry until it changes color. Remove from the wok and set aside.
In the same wok, turn down the heat to medium, add another tablespoon of oil and the brown sugar. Stir until the sugar melts and caramelizes.
Add the lamb back to the wok, then add the cooking wine and red chili flakes. Stir-fry for another minute.
Lastly, dissolve cornstarch in a few tablespoons of water, add to the wok and keep stirring until the sauce thickens.
Add green onions and stir-fry for one last minute.
Serve the Mongolian lamb hot, garnished with extra green onions, over rice or noodles.
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