Lamb With Green Onions - Mongolian
- 3/4 pound lamb loin
- 2 teaspoons light soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons dark soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1/2 teaspoon granulated sugar
- 2 tablespoons chicken broth
- 1/4 teaspoon chile paste
- 2 large parsnips
- 2 green onions
- 2 garlic cloves
- 5 tablespoons oil for stir-frying, or as needed
- 2 teaspoons sesame oil
Cut the lamb into thin strips approximately 2-inches long. Combine the lamb with the marinade ingredients, adding the cornstarch last. Marinate the lamb for 20 minutes.
While the lamb is marinating, prepare the sauce and vegetables. Mix together the dark soy sauce, Chinese rice wine or dry sherry, sugar, chicken broth and chile paste.
Peel the parsnips. Cut in half and then cut lengthwise into strips about 2-inches long. Blanch in boiling water until they are tender but still firm (about 2 minutes). Drain. Chop the spring onion on the diagonal into thirds. Mince the garlic gloves.
Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the lamb. Stir-fry until it is about 80 percent cooked through. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the parsnips. Stir-fry for 2 minutes.
Push the parsnips up to the side of the wok. Add the sauce in the middle. Bring to a boil. Add the lamb back into the wok. Stir in the green onion. Mix everything together. Cook for a few more minutes, remove from the heat and stir in the sesame oil. Serve hot.
Yield: 4 Servings