---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Mongolian Lamb Followup-To: rec.food.cooking Date: 9 Nov 1998 05:15:57 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Mongolian Lamb 1 lb Boneless lamb -- leg or shoulder 3 Tbsp Kikkoman Soy Sauce; divided 1 Tbsp Cornstarch 2 Garlic cloves; pressed 2 1/2 tsp Cornstarch 1 tsp Sesame seed; toasted 1/2 tsp Sugar 1/8 tsp -to... 1/4 tsp Crushed red pepper 2 Tbsp Vegetable oil; divided 2 Carrots; cut diagonally -- in thin slices 1 bn Green onions -- cut into 2-inch lengths -- separating whites -- from tops Cut lamb across grain into thin slices. Combine 1 Tbsp. _each_ soy sauce, cornstarch and garlic; stir in lamb. Let stand 10 minutes. Meanwhile, combine remaining soy sauce, 3/4 cup water and next 4 ingredients; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add lamb and stir-fry 1 minute. Add lamb and soy sauce mixture; cook and stir until sauce boils and thickens. Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.