Mongolian Lamb With Spring Onions
|Boneless lamb leg||1 Pound|
|Chinese five spice||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), slivered|
|Fresh ginger slice/1/8 teaspoon ground ginger||4|
|Soy sauce||5 Teaspoon|
|Dry sherry||6 Tablespoon|
|Green onion with tops||10|
|Salad oil||2 Tablespoon|
This lightning-quick stir-fry gets its exotic flavor from a low-calorie combination of garlic, ginger, Chinese five-spice seasoning, and bright green onions.
Serve it with steamed rice for an out-of-the-ordinary light meal.
Trim and discard any fat from lamb; slice into bite-size strips 1/8 inch thick.
In a medium-size bowl, mix lamb, five-spice, egg white, garlic, ginger, 1 teaspoon of the cornstarch, and 1 teaspoon of the soy sauce.
Let stand for 10 minutes.
Meanwhile, blend remaining 2 tea-spoons cornstarch, remaining 4 tea-spoons soy sauce, sherry, and water in a small bowl.
Cut off white part of each onion, then cut in half; cut two 1 1/2-inch-long sections from each green top, discarding remainder.
Heat oil in a wide nonstick frying pan over high heat.
Add meat mixture and cook, stirring, until lightly browned (2 to 3 minutes).
Return to bowl.
To pan add cornstarch mixture and white part of onions.
Cook, stirring, until mixture thickens.
Add meat mixture and onion tops and cook, stirring, just until heated through (1 to 2 minutes).