Mongolian Lamb with Shredded Scallions
A flavorful and spicy Mongolian lamb stir-fry with green onions and bean sprouts.
1 pound leg of lamb, upper end and fat trimmed
1 tablespoon hoisin sauce
2 tablespoons soy sauce - divided use
2 tablespoons rice wine or dry sherry - divided use
5 teaspoons dark sesame oil - divided use
4 garlic cloves, minced
2 teaspoons red wine vinegar
1 teaspoon Asian chili sauce
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
4 green onions, cut into 1 1/2-inch slivers
2 cups fresh bean sprouts
- Lamb Preparation: Remove the bone and trim off all fat off the upper (versus the shank) leg of lamb. Cut lamb into 1/8-inch-thick slices. Overlap slices and cut into matchstick pieces, about 1/4 inch wide.
- In small bowl, combine the hoisin sauce, half of the soy sauce and rice wine, 2 teaspoons sesame oil and garlic. Mix thoroughly with lamb and marinate lamb at least 15 minutes, not longer than 8 hours, refrigerated.
- Hot Wok Sauce: In a bowl, combine red wine vinegar, Asian chile sauce, cornstarch, salt, pepper and remaining soy sauce, rice wine and sesame oil; set aside.
- To Cook: Place wok over heat. When wok becomes hot, carefully add cooking oil to center. Roll oil around wok, add lamb. Stir and toss lamb until it loses its raw exterior color, about 2 minutes. Immediately stir in green onions. Stir and toss green onions to evenly combine. Stir Hot Wok Sauce and then pour it into wok. Stir and toss until all ingredients are glazed with sauce. Taste and adjust seasonings. Stir in bean sprouts and immediately transfer to heated platter or dinner plates and serve.
Makes 4 servings.