Mongolian Ground Lamb

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  • 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


  1. Heat wok to very hot.
  2. Add peanut oil. Continue heating until smoking.
  3. Add chives. Stir fry until slightly wilted. (30 seconds - 1 minute)
  4. Add chopped salted chiles. Stir ceaselessly. Cook for another 30 seconds or until fragrant.
  5. 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.
  6. 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.