Mongolian Lamb with scallions

I used to order this dish in NY's Chinatown. After going to this restaurant for over 20 years they are no longer there. I haven't been able to find this dish in the last 7 years. I decided to make it myself. The internet is wonderful. This recipe was fairly close to what I remember. I really enjoyed it tonight.

Serves 2 - 3, or 4 as part of a multicourse meal.

INGREDIENTS:

* 3/4 pound lamb shank meat (about 1 1/8 - 1 1/4 lb lamb shank or leg of lamb before the bone is removed)
* Marinade:
* 1 tablespoon dark soy sauce
* 1 tablespoon red wine vinegar
* 1 tablespoon chicken broth or water
* 1/2 teaspoon brown sugar
* 1/2 teaspoon sesame oil
* Other:
* 4 green onions (spring onions) washed, rinsed and cut into 1-inch lengths
* 2 tablespoons vegetable or peanut oil, for stir-frying
* 2 garlic cloves, peeled and finely chopped
* 1/2 teaspoon chile paste
* 1/4 teaspoon salt

PREPARATION:
1. Remove any excess fat from the meat. Cut the lamb across the grain into thin strips approximately 2-inches long. In a medium bowl, combine the lamb with the marinade ingredients and marinate the lamb for 15 - 20 minutes.

2.While the lamb is marinating, minced the garlic and cut the green onions into 1-inch lengths.

3. Preheat a wok on medium-high to high heat, and add the oil. When the oil is hot, add the garlic and chile paste. Stir-fry for 30 seconds, and add the lamb. Let the lamb sear for about 30 seconds, then stir-fry until it loses its pinkness (about 2 minutes).

4. Add the green onions and the salt. Stir-fry for another minute. Serve hot.

Thanks for posting this one, Ron. Darwin and I have just recently begun to try lamb recipes and we are looking forward to trying this one.

Tami

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Life's a journey, not a destination.
Enjoy every day.

Yes, that does sound good. I would love to try it.

Cheers,
BD

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