Apr 16, 2014
Stir-Fried Mongolian Lamb with Scallions | Wok Wednesdays
According to Grace Young, the author of the James Beard award winning book Stir-Frying to the Sky's Edge, this Stir-Fried Mongolian Lamb with Scallions is a favorite lunch in Inner Mongolia. The scallions balance the lamb flavor.
The dish is flavored with garlic (a whole tablespoon), rice wine, dark and regular soy sauce, hoisin, and sesame oil, and as Grace says in her book, no single ingredient dominates. Grace also seasons this dish with toasted and ground Sichuan peppercorns.
This stir-fry took only a few minutes to prepare, and created very little havoc in my kitchen. In fact, once I'd sliced and tossed the lamb in the garlic, wine, soy, pepper, salt, and sugar, and had combined the rest of the ingredients to make the sauce, I had enough time to put away all of the bottles and jars before starting the stir-fry. I felt pretty smug.
When you prepare this, make sure your scallions are super fresh, because they will wilt pretty quickly once you toss them in. I had to add in more at the end for "looks."
We thought this lamb stir-fry was pretty tasty. The meat is so tender and succulent, and the sauce is delicious. It's simply amazing with rice. This recipe is definitely a keeper.
Most of the ingredients for this recipe can be found in any grocery store (although lamb seems to be getting harder to find these days for some reason). The two exceptions are the dark soy sauce and Sichuan peppercorns. Both can be found in Asian grocery stores or online. I am now on my third bottle of Pearl River Bridge dark soy sauce, the one with the pink label. It's miraculous.
As a participant in Wok Wednesdays, we've all agreed not to give out the recipes from the book. Instead, our job is to entice you to get the book, join the group, and wok along.