Mongolian Lamb

I love Chinese food.  I think even more than Japanese food.  However, Sashimi is my favorite seafood delight.  Of the Chinese dishes available in the United States, I love Mongolian Lamb the most.  Lamb is very big in Chinese cuisine and less often found in the United States.  Go figure.  

I was told by Fred of Fred's Szechuan Chinese - Nevada City, California, that Mongolian Lamb is a zero-profit dish.  This is due to the cost of good quality Lamb.  Mongolian Beef is the choice of most Amerians and Chinese restaurants.  Not me, I'll take Mongolian Lamb any day of the week.  Here is one recipe I found at Chinasichuanfood.com.  Enjoy and make sure you invite me to dinner if you make it.  

Ingredients   

• 1 lamb boneless leg, around 350 grams (.771618 pounds - say ¾ pound) 
• 2 scallion (remove the green part)
• 1-inch root ginger, minced 
• 1/4 teaspoon salt
• pinch of freshly grounded black pepper
• 1/4 teaspoon sugar 
• 1 tablespoon oyster sauce
• 1 garlic clove, minced 
• 1/2 tablespoon light soy sauce
• 1 teaspoon chilli pepper sauce 
• 2 tablespoons cooking oil 
• White sesame seeds for garnishing 

Procedure

• Remove the fat layer of the lamb and cut into thin slices 
• Cut the scallions into small sections. 
• In a large bowl, mix half of minced ginger and half of the scallion sections with lamb slices.
• Season with salt, sugar, oyster sauce, light soy sauce. Give a big mix and set aside for 15 minutes. Transfer lamb and scallions out and drain. Keep the sauce for later use. 
• Heat up oil in wok, and fry the ramaing ginger and minced garlic until aroma. 
• Fry the lamb and scallions until there is no more pink color in lamb (over high fire). 
• Add the marinade sauce and the remaining scallion slices. Combine everything well. 
• Transfer out and sprinkle toasted sesame seeds before serving.
• Use high heat during the whole process.