WW: Stir-Fried Mongolian Lamb with Scallions

Wok Wednesdays wokking through Stir-Frying to the Sky's Edge
by Grace Young

Today's recipe was quick and easy to prepare; a quick shredding of the scallions (especially if you have this fancy, yet inexpensive tool), mincing a few cloves of garlic, and cutting of the lamb. Throw the lamb into a bowl with a few other ingredients, make a quick sauce, and bam! ready to stir-fry. The stir-frying itself only takes a whopping two to three minutes, and you have dinner on the table pronto.

 Mise en place.

Bowl 1: Lamb, garlic, dry sherry, dark soy sauce, Sichuan peppercorns, cornstarch, salt, sugar, sesame oil

Bowl 2: Scallions

Bowl 3: Hoisin sauce, rice vinegar, soy sauce, dry sherry

I served this alongside steamed broccoli, and some leftover Dutch crunch bread for soaking up the tasty sauce. Rice would have been nice, but I wanted to use up the bread, and felt rice would have been just too much.

There have been very few recipes that have not wowed me from this book. This is one of them - and that is because I am just not fond of lamb in general. I could see making this with flank steak, or chicken even, and enjoying it much more - as I mentioned above, the sauce was tasty. If you are a fan of lamb, by all means give this recipe a try; even if you are not, sub the lamb for something else.

We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 90 of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed. 

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