Thread: Mongolian Lamb

Question please?

Do you cook all of the marinade, or only use what clings to the meat? I'm a bit mystified there.

I like to use/serve Jasmine rice with these sorts of dishes, and you've convinced me to fire up the wok as it has been redundant for a while.

I just tipped it all into the wok. Whatever marinade remains liquid creates the sauce and also coats the vegies.

Well tonight was the night to cook the Mongolian lamb, herself had been in the city for a few days and returned today so i gathered the ingrediants and said i'll cook dinner.
I've always said that an empty plate speaks for itself and tonight i had two empty plates.
I will definitely cook this again. Thanks for the recipe.
Cheers fred

Finally got around to trying WB's Mongolian Lamb, very nice, did have a little accident with the hot chilli sauce so it turned out a bit hotter than it should have, very easy to make, all in all a great recipe.
Cheers
Barry

We made this tonight. Missus is away, so I told the kids we're eating off the internets tonight. haha.

Anyway, they loved it. We made a few changes to cater for preferences:

1. Marinade is the stuff. Marinate is what happens to the lamb in the marinade.
2. We prefer noodles to rice for most stir fries, so we threw in some Hokkien noodles at the very end of cooking.
3. I cooked the meat in small batches on a hot wok and then put it to one side. cooked the onion/garlic/capsicum and then added the meat back in. This is my method of not overcooking the meat and it works a treat.

Yummy.

woodbe.

A great recipe!