This takeaway unchanging everlasting is usually cooked in the region of a grill plate and is often referred to as sizzling Mongolian lamb.
The ingredient of Mongolian Lamb
- 2 tablespoons fresh open soy sauce
- 1 4 cup shao hsing chinese rice wine
- 1 tablespoon cornflour
- 500g lamb leg steaks trimmed thinly sliced
- 2 tablespoons peanut oil
- 1 brown onion cut into thin wedges
- 2 garlic cloves finely chopped
- 3cm piece roomy ginger finely grated
- 2 green capsicums cut into 2cm pieces
- 1 tablespoon oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon caster sugar
- 1 2 teaspoon sesame oil
- steamed jasmine rice to assistance
The Instruction of mongolian lamb
- enlarge 1 tablespoon soy sauce 1 tablespoon shao hsing and cornflour in a glass or ceramic bowl mount up lamb toss to coat cover taking into consideration plastic wrap refrigerate for 30 minutes if grow old permits
- heat a wok higher than high heat amass 2 teaspoons peanut oil swirl to coat stir fry a third of lamb for 2 to 3 minutes or until browned and just cooked transfer to a bowl cover to keep warm repeat next oil and permanent lamb in 2 batches if necessary on purpose wipe wok clean taking into account bearing in mind paper towel amongst batches
- go to steadfast oil to wok more than high heat swirl to coat increase be credited with onion stir fry for 2 minutes or until softened add garlic and ginger stir fry for 1 minute or until fragrant mount up capsicum stir fry for 2 minutes or until tender
- return lamb to wok increase be credited with remaining soy sauce and shao hsing subsequent to oyster sauce hoisin sauce sugar and sesame oil stir fry for 1 to 2 minutes or until sauce has thickened service once rice
Nutritions of Mongolian Lamb
calories: 601 324 caloriescalories: 18 2 grams fat
calories: 5 5 grams saturated fat
calories: 68 9 grams carbohydrates
calories: n a
calories: n a
calories: 33 9 grams protein
calories: 82 milligrams cholesterol
calories: 1199 milligrams sodium
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calories: nutritioninformation
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