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Mongolian Lamb with Spring Onion
Lamb dishes
have long been favoured by the Mongolian population.
Cooked with garlic and spring union, Mongolian Lamb is a well-liked dish in Northern China
and Mongolia. Ingredients: · 350g lamb loin · 2 teaspoons of Gold Plum Garlic Granule · 2 bunches of spring onions
· 2 teaspoons of Kim Ve Wong Taiwan Soy Sauce · 2 teaspoons of Pagoda Shao Xing Wine · 3 teaspoons of Top Pure Vegetable Oil · Few drops of Yeos Sesame Oil Sauces: · 1teaspoon of salt · 1 teaspoon of sugar · 2 teaspoons of Yeo's Dark Soy Sauce · 1 teaspoon of Sesame Oil Cooking Method: 1. Cut lamb into thin slices, mix with seasonings and marinate for 30 minutes 2. Heat oil in wok, add chopped onion and garlic granule, cook until it turns golden brown Stir- fry lamb and mix with sauce
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