* Exported from MasterCook *

MONGOLIAN LAMB

Recipe By :Jeff Smith
Serving Size : 6 Preparation Time :0:30
Categories : 5-10G Low Carb Meat Lamb Others


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb lamb -- in 1" 25mm strips
=== MARINADE ===
2 tbsp Oyster sauce
3 Green onions -- chopped
1 tbsp Chili sauce
Freshly-ground black pepper
=== FOR STIR-FRYING ===
2 tbsp Peanut oil
3 Garlic clove -- diced fine
1/2 tsp Salt -- or to taste
=== GARNISH ===
2 cups Iceberg lettuce -- shredded as for taco
3 Green onions -- chopped
1 tbsp Sesame oil

Slice the lamb thin and the into 1-inch 25mm wide strips. I often freeze the lamb just a bit so I can slice it very thin. Mix the marinade and soak the meat in same for 30 minutes.
Heat a wok and add the oil, salt and garlic. Stir-fry just until the garlic begins to change color, then add one-half of the marinated meat. Stir-fry over very high heat until done to your taste.
Remove to a warm plate and stir-fry the second half. Serve over the lettuce and add the onion and sesame oil garnish.

Comments: Great grills are used for this dish in famous Mongolian restaurants in China. You may want to use a table-top grill of some sort and cook this dish at the table in front of your guests.
I think the dish is just fine straight from the kitchen wok. It is rich!

Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 10-30-1991 issue - The Springfield Union-News




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Per Serving (excluding unknown items): 226 Calories; 19g Fat (77.5% calories from fat); 10g Protein; 2g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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