Mongolian Lamb Recipe

• 1 1/4 pound boned lean lamb, very thinly sliced
• 1/4 c. & 1 tbsp. sherry
• 1/8 teaspoon cornstarch
• 6 green onions, cut into 1" lengths
• 1/2 c. & 2 tbsp. soy sauce
• 1 1/2 teaspoon sugar
• 2 cloves garlic, chopped
• 5 tbsp. oil
• Cook rice
• 1 teaspoon red wine vinegar

1. Place lamb in glass dish.
2. Mix together 1/2 c. soy sauce, 1/4 c. sherry, 1/2 tsp.
3. sugar and ginger.
4. Pour over lamb.
5. Marinate at least 1 hour.
6. Remove lamb from marinade.
7. Combine lamb, 1 Tbsp.
8. soy sauce and cornstarch.
9. Mix well with fingers.
10. Set aside.
11. Have garlic and onions ready for cooking.
12. Heat 2 Tbsp.
13. oil in wok or possibly electric skillet set at 275 degrees.
14. Stir-fry garlic 1 minute.
15. Add in lamb.
16. Stir-fry at 400 degrees till meat changes color, about 1 minute.
17. Remove.
18. Heat 2 Tbsp.
19. oil to 275 degrees.
20. Stir-fry onions 1 minute.
21. Add in lamb and 1 tsp.
22. sugar.
23. Stir-fry 1 minute.
24. In bowl, mix together 1 Tbsp.
25. oil and red wine vinegar.
26. Pour into lamb mix in wok.
27. Stir-fry briskly 1 minute more.
28. Serve with cooked rice.
29. May be prepared in advance and reheated before serving.
30. Makes 4 servings.

lean lamb, sherry, cornstarch, green onions, soy sauce, sugar, garlic, oil, rice, red wine vinegar

Taken from cookeatshare.com/recipes/mongolian-lamb-22897 (may not work)