How to Make Chinese Mongolian Lamb Stir Fry Asian Cooking Recipe Cuisine

China Mongolian Lamb Stir Fry

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

2 cloves garlic, crushed

2 tsp finely grated fresh ginger

1/4 cup Chinese rice wine

1/4 cup soy sauce

2 tbsp hoisin sauce

1 tsp sesame oil

2 lb lamb loin fillets, thinly sliced across the grain

1/3 cup peanut oil

6 spring onions, cut into 1-inch lengths

2 tsp chili sauce

1 1/2 tbsp hoisin sauce, extra


Directions:

Combine the garlic, ginger, Chinese rice wine, soy sauce, hoisin sauce and sesame oil in a large bowl. Add the lamb and toss until well coated. Cover with plastic wrap and marinate in the refrigerator overnight.

Heat a wok over high heat, add 1 tbsp of the peanut oil and swirl to coat the wok. Add the spring onions and stir-fry for 1 minute or until lightly golden. Remove and reserve the oil in the wok.

Lift the lamb out of the marinade with tongs, reserving the marinade. Add the meat in four batches and stir-fry for 1-2 minutes per batch or until browned but not completely cooked through, adding more oil and making sure the wok is very hot before cooking each batch.

Return all the meat and any juices to the wok with the spring onion and stir-fry for 1 minute or until meat is cooked through.

Remove the meat and spring onion from the wok with a slotted spoon and place in a serving bowl, retaining the liquid in the wok. Add any reserved marinade to the wok along with the chili sauce and extra hoisin sauce, then boil for 3-4 minutes until the sauce thickens and becomes slightly syrupy.


Spoon the sauce over the lamb, toss together well, then serve with steamed rice.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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