The trick is to smoke the meat and not make the meat smoke

MONGOLIAN LAMB WITH SCALLIONS

  Date: December 15, 2012
  Favorite: Stir Fry
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This lamb stir-fry is one of my favorites to get at a Chinese restaurant and this recipe made of a version of it that is tied for my favorite stir-fries to date. IT was fairly simple but very time consuming to prep with all of the shredded scallions. I plan to make this stir-fry often, so I plan to get a scallion shredding tool.. I was making 3 stir-fries this day and shredding 10 scallions took WAY longer than I ever expected. By the time it came time to gather the rest of the ingredients for this stir-fry, I was an hour behind. So I skipped my usual Mis en Place & measured and poured the lamb marinade ingredients straight into the marinade bowl. So that is where the pictures start. The cook itself was easy, stir-fry the lamb, add the scallions & stir-fry a little more.
Recipe Source:
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Webers Art of the Grill
Stir-Frying to the Sky's Edge - (Kindle Edition):
Mongolian Lamb with Scallions
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Spatula)
  • Wicked Good Weekend Warrior Lump Charcoal