The trick is to smoke the meat and not make the meat smoke
MONGOLIAN LAMB WITH SCALLIONS
Date:December 15, 2012 Favorite:Stir Fry Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The lamb was placed in a bowl & some minced garlic, rice wine, dark soy sauce, ground Sichuan peppercorns, cornstarch, salt & sugar were added and mixed with the lamb.
After the lamb marinade was thoroughly mixed some sesame oil was mixed in.
The marinaded lamb is on the wok which is at 550 degrees. The lamb is spread out in a single layer & is cooked undisturbed for a minute. Then it was stir-fried for an additional minute.
The scallions were added next & were stir-fried for about 10 seconds to mix through.
The hoisin sauce, rice vinegar & soy sauce sauce mixture was added in next.
Everything is stir-fried for an additional 30 seconds to 1 minute to finish.
The lamb (right) was served with some Peppery Vegetable Rice (left) & Sichuan Pork with Peppers & Peanuts (center). They were all placed in my new 3 well food warmer for serving/holding.
This lamb recipe made less than the typical recipe from this book and used only 12 oz. lamb vs. 16 oz. of meat for most of the recipes. Next time I will definately make more.
Time to eat. Clockwise from top left: Peppery Vegetable Fried Rice, Mongolian Lamb with Scallions & Sichuan Pork with Pepper & Peanuts.
This recipe is tied for my favorite stir-fry.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
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.