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Mongolian Lamb


Mongolian Lamb
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
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.

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