Mongolian Ground Lamb - Revision history

Malcolm at 01:48, 24 May 2013

2013-05-24T01:48:05Z

Malcolm at 01:47, 24 May 2013

2013-05-24T01:47:01Z

Malcolm: Created page with "Ground lamb in the Mongolian style: 2 Tbsp peanut oil (for cooking) 2 cups chopped Chinese Garlic Chives (you could use 1 cup scallions) 2 Tbsp homemade chopped salted chiles 1 l..."

2013-05-24T01:45:53Z

Created page with "Ground lamb in the Mongolian style: 2 Tbsp peanut oil (for cooking) 2 cups chopped Chinese Garlic Chives (you could use 1 cup scallions) 2 Tbsp homemade chopped salted chiles 1 l..."

New page

Ground lamb in the Mongolian style:
2 Tbsp peanut oil (for cooking)
2 cups chopped Chinese Garlic Chives (you could use 1 cup scallions)
2 Tbsp homemade chopped salted chiles
1 lb ground lamb
2 Tbsp cooking sherry/Shaoxing Wine
2 Tbsp Double Black Soy Sauce (subt norrmal soy with a little brown sugar or molasses - Note: link for product comparison. Did not buy from there)
1 Tbsp sesame oil

# Heat wok to very hot.
# Add peanut oil. Continue heating until smoking.
# Add chives. Stir fry until slightly wilted. (30 seconds - 1 minute)
# Add chopped salted chiles. Stir ceaselessly. Cook for another 30 seconds or until fragrant.
# Add lamb. Cut up with wok spatula and stir until the whole mixture looks uniform and you have tiny chunks, like a bolognese sauce's beef, and lamb is 9/10's cooked.
# Add wine/sherry, soy and sesame. Keep stirring and tossing like a mad-thing.

Serve on plenty of rice. This is a "rice sending" dish, so you have a little of this on a lot of rice. Two servings for us was 2/3 of the total dish.

[[Category:Dishes]]
[[Category:Recipes]]
[[Category:Method]]

← Older revision		Revision as of 01:48, 24 May 2013
Line 18:		Line 18:
	# Add wine/sherry, soy and sesame. Keep stirring and tossing like a mad-thing.		# Add wine/sherry, soy and sesame. Keep stirring and tossing like a mad-thing.

−	Serve on plenty of rice. This is a "rice sending" dish, so you have a little of this on a lot of rice. Two servings for us was 2/3 of the total dish.	+	Serve on plenty of rice. This is a "rice sending" dish, so you have a little of this on a lot of rice. Two servings each for us was 2/3 of the total dish.

@@ Line 1: / Line 1: @@
-Ground lamb in the Mongolian style:
+Ingredients:
 Tbsp peanut oil (for cooking)
-cups chopped Chinese Garlic Chives (you could use 1 cup scallions)
+* 2 Tbsp peanut oil (for cooking)
-Tbsp homemade chopped salted chiles
+* 2 cups chopped Chinese Garlic Chives (you could use 1 cup scallions)
-lb ground lamb
+* 2 Tbsp homemade chopped salted chiles
-Tbsp cooking sherry/Shaoxing Wine
+* 1 lb ground lamb
-Tbsp Double Black Soy Sauce (subt norrmal soy with a little brown sugar or molasses - Note: link for product comparison. Did not buy from there)
+* 2 Tbsp cooking sherry/Shaoxing Wine
-Tbsp sesame oil
+* 2 Tbsp Double Black Soy Sauce (subt norrmal soy with a little brown sugar or molasses - Note: link for product comparison. Did not buy from there)
 # Heat wok to very hot.