Esta es una exhibición prevé de cómo se va ver la receta de 'Mongolian Lamb' imprimido.

Receta Mongolian Lamb
by CookEatShare Cookbook

Mongolian Lamb
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1 1/4 pound boned lean lamb, very thinly sliced
  • 1/4 c. & 1 tbsp. sherry
  • 1/8 teaspoon cornstarch
  • 6 green onions, cut into 1" lengths
  • 1/2 c. & 2 tbsp. soy sauce
  • 1 1/2 teaspoon sugar
  • 2 cloves garlic, chopped
  • 5 tbsp. oil
  • Cook rice
  • 1 teaspoon red wine vinegar

Direcciones

  1. Place lamb in glass dish. Mix together 1/2 c. soy sauce, 1/4 c. sherry, 1/2 tsp. sugar and ginger. Pour over lamb. Marinate at least 1 hour. Remove lamb from marinade. Combine lamb, 1 Tbsp. soy sauce and cornstarch. Mix well with fingers. Set aside.
  2. Have garlic and onions ready for cooking. Heat 2 Tbsp. oil in wok or possibly electric skillet set at 275 degrees. Stir-fry garlic 1 minute. Add in lamb. Stir-fry at 400 degrees till meat changes color, about 1 minute. Remove. Heat 2 Tbsp. oil to 275 degrees. Stir-fry onions 1 minute. Add in lamb and 1 tsp. sugar. Stir-fry 1 minute.
  3. In bowl, mix together 1 Tbsp. oil and red wine vinegar. Pour into lamb mix in wok. Stir-fry briskly 1 minute more. Serve with cooked rice. May be prepared in advance and reheated before serving. Makes 4 servings.