Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Mongolian Lamb

Lamb

Mongolian Lamb
Ingredients:
2 pounds lamb, thinly sliced then cut into one- by two-inch pieces
4 Tablespoons soy sauce
4 Tablespoons dry wine
4 Tablespoons sesame oil
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon ginger
1 Tablespoon vinegar
4 cloves garlic, peeled and sliced
1 cup chopped scallions
Preparation:
1. Thoroughly mix meat with one tablespoon of the soy sauce and one tablespoon of the wine and allow to-marinate for two hours in the refrigerator, turning over every half hour or so.
2. Make a sauce by combining the remaining soy sauce and wine, two tablespoons of the sesame oil, the sugar, pepper, ginger and vinegar, and set this aside.
3. Heat remaining oil over high heat then add garlic and stir-fry for about half a minute, then add meat with its juices and stir-fry for two minutes.
4. Add sauce and bring to boil then stir in the scallions. Stir-fry for another three minutes or until sauce is mostly absorbed.
5. Serve hot.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720