Ingredients
The following ingredients have 10 Servings
- 2-1/2 pounds boneless leg of lamb (cubed)
- 2 bunches green onions cut into finger lengths
- 2 tablespoons toasted sesame seed
- 2 tablespoons peanut oil
- Optional: steamed rice or fried rice vermicelli (vermicelli plus cooking oil)
- 2 tablespoons rice wine
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/4 cup hot bean sauce
- 1/4 cup hoisin sauce
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1/2 cup cold water
- 2 teaspoons sesame oil
- 3 tablespoons cornstarch
Instruction
- Cut lamb into cubes.
- Mix marinade and add meat, marinate 4-6 hours or overnight.
- Remove meat from marinade but save the marinade.
- To the marinade add the ingredients for the sauce and stir well; set aside.
- Heat oil in a wok and add meat and scallions, stir-fry until meat is cooked through.
- Add sauce and continue to stir and cook until sauce thickens (about one minute after it comes to a boil).
- Serve stir fry with steamed rice or crispy fried rice noodles.
- To fry rice noodles, heat oil to deep fry and add small amounts of rice vermicelli to hot oil. It will puff and cook almost instantly. Remove from oil with a slotted spoon or metal spider and drain.
