| Mongolian Lamb - Main
Cooking Recipes Ingredients:
1 lb Boneless lamb -- leg or shoulder
3 tb Soy Sauce; divided
1 tb Cornstarch
2 Garlic cloves; pressed
2 1/2 ts Cornstarch
1 ts Sesame seed; toasted
1/2 ts Sugar
1/8 ts -to... 1/4 ts Crushed red pepper
2 tb Vegetable oil; divided
2 Carrots; cut diagonally -- in thin slices
1 bn Green onions, cut into 2-inch lengths, separating whites
from tops
Cooking Recipes Directions
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.
|
|
Mongolian Barbecue - Main
Ingredients
3 lb Boned Lamb Shoulder Chops OR
2 lb Boneless Beef, (Tenderest -Cut The Butcher Has), -Defatted
2 lg Green Peppers, Seeded And -Cut Into 1/4-Inch Strips
3 c Cabbage, Shredded, Rinsed, -And Dried
3 lg Carrots, Peeled And Shredded
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And -Drained
Salad Or Peanut Oil
GARNISHES:
Boiled White Rice
Crisp Sesame Seed Buns, -Warmed
Middle Eastern Pita Breads
Thinly Sliced Crisp French -Bread
SAUCE:
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
4 Star Anise
4 lg Cloves Garlic, Crushed
1 c Rice Wine Or Sherry
1 tb Sugar
2 ts Fresh Ginger Root, Grated
3 c Scallions Or Leeks, Chopped -And Divided
3 c Chinese Parsley Or Cilantro, -Minced, Divided
Cooking Recipes Directions
Thinly slice the meats across the grain, in 2 to 3-Inch strips,
and arrange the meat and vegetables on separate platters.
SAUCE:
Simmer the soy sauce, water, peppercorns, anise and garlic for a
few minutes in a saucepan, then strain and cool. Add the wine, sugar,
ginger root, 2 cups of the scallions or leeks and 2 cups of the
Chinese Parsley. Refresh the sauce with the remaining scallions
or leeks and parsley as cooking progresses. Taste to correct the
seasoning, then divide among the guests bowls. (NOTE: Do Not taste
the sauce after the raw meat has been dipped in it! Just a precaution.)
TO ASSEMBLE:
To assemble the barbecue, place the cooking appliance in the centre
of the table, heating and greasing the cooking surface with the
salad or peanut oil. (At intervals, scrape off the charred food
bits with a spatula and re-oil the cooking surface and resume cooking).
Guests put the meat and vegetables on the plates and then place
small portions on the cooking surface and spoon some of the sauce
over the grilling food, flipping the food over with chopsticks after
about 1 minute on the grill. Cook to the desired doneness for each
guest.
|
