Mongolian Lamb


1 Tbs sesame seeds
¼ cup soy sauce
1 Tbs dry sherry
1 Tbs red wine vinegar
1½ tsp sugar
1 clove garlic, minced
1 green onion, minced
½ tsp sesame oil

1 lb boneless lean lamb (leg or shoulder)
2 small leeks, cut into 2″ slivers
4 green onions, cut into 2″ slivers
2 medium carrots, shredded
1 medium zucchini, shredded
1 red bell pepper, cut into matchstick pieces
1 green bell pepper, cut into matchstick pieces
½ small head napa cabbage, thinly sliced
1 cup bean sprouts
4 Tbs vegetable oil, divided
4 slices pared fresh ginger, divided
chili oil (optional)

1. To prepare sauce: place sesame seeds in a small frying pan. Shake over medium heat until seeds begin to pop and turn golden, about 2 minutes. Let cool. Crush seeds with mortar and pestle (or place on cutting board and crush with a rolling pin); scrape up sesame paste with knife) and transfer to small serving bowl. Add remaining sauce ingredients; mix well.

2. For lamb, slice meat across the grain into ¼” x 2″ strips. Arrange meat and vegetables on a large platter. Have sesame sauce, vegetable oil, ginger and chili oil near cooking area.

3. At serving time, heat electric griddle or wok to 350 degrees F. Cook one serving at a time. For each serving, heat 1 T. vegetable oil; add 1 slice of ginger and cook 30 seconds; discard. Add ½ cup meat strips, stir-fry until lightly browned, about 1 minute. Add 2 cups of assorted vegetables; stir-fry for 1 minute. Drizzle with 2 T. sesame sauce; stir-fry 30 seconds. Season with a few drops of chili oil, if desired. Repeat for remaining servings.

Servings: 4

Recipe Source: The Treasury of Creative Cooking

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