Mongolian Lamb with Spring Onions Recipe

We bring to you this Mongolian lamb with spring onions which is a very popular dish in the northern parts of China.  This will provide you with more delicious varieties in your meals.

Ingredients

• 1 lb fat-trimmed, boneless lamb (leg, shoulder or loin), sliced 3mm thick and cut into strips
• 6 tablespoons sherry
• 4 teaspoons soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons water
• 10 green onions, including tops
• 2 tablespoons salad oil

Seasoning Ingredients

• 1 egg white
• 1/2 teaspoon five-spice powder
• 2 cloves garlic, sliced thinly
• 4 thin slices of fresh ginger root
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce

Method

1. Place the lamb and seasoning ingredients into a bowl and mix well.  Set aside to marinade for 10 minutes.
2. Place sherry, soy sauce, cornstarch and water into another bowl and mix thoroughly.  Set aside.
3. Use a knife to cut the white part of each onion into half and crosswise.  Cut out sections from each green tops of about 1 1/2 inches in length.
4. Bring a wide frying pan or wok to heat and add oil.  When oil is hot, stir in marinated lamb.  Continue frying until the meat browns slightly.  Remove and return to the bowl.
5. Stir in the cornstarch-soy sauce mixture and the white parts of the onions.  Stir-fry until the mixture becomes thick.
6. Add lamb and green onion tops and cook until simmering.
7. Remove from frying pan or wok and serve hot.

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