Difference between revisions of "Mongolian Ground Lamb"
Jump to navigation
Jump to search
(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...") |
|||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | Ingredients: | |
| − | 2 Tbsp peanut oil (for cooking) | + | |
| − | 2 cups chopped Chinese Garlic Chives (you could use 1 cup scallions) | + | * 2 Tbsp peanut oil (for cooking) |
| − | 2 Tbsp homemade chopped salted chiles | + | * 2 cups chopped Chinese Garlic Chives (you could use 1 cup scallions) |
| − | 1 lb ground lamb | + | * 2 Tbsp homemade chopped salted chiles |
| − | 2 Tbsp cooking sherry/Shaoxing Wine | + | * 1 lb ground lamb |
| − | 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) | + | * 2 Tbsp cooking sherry/Shaoxing Wine |
| − | 1 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) |
| + | * 1 Tbsp sesame oil | ||
| + | |||
| + | Method: | ||
# Heat wok to very hot. | # Heat wok to very hot. | ||
| Line 15: | 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. |
Latest revision as of 17:48, 23 May 2013
Ingredients:
- 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
Method:
- 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 each for us was 2/3 of the total dish.