Mongolian Lamb

  • 1 tbsp brown bean sauce
  • 1 tbsp cornstarch
  • 1 tsp dried red pepper flakes
  • 1 tsp gingerroot, finely chopped
  • 1 tsp salt
  • 1 tsp white pepper
  • 2 cloves garlic, finely chopped
  • 2 lbs boneless leg of lamb
  • 2 tsp dark soy sauce
  • 2 tsp sugar
  • 4 green onions
  • 4 tbsp oil

Trim and cut lab into strips. Toss lamb, cornstarch 1 tbsp oil, sugar, salt, and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut green onion diagonlly into inch pieces. Heat wok until very hot. Add 3 tbsp oil; tilt wok to coat sides. Add red pepper flakes, bean sauce, garlic, and gingerroot; stir-fry 5 seconds. Add lamb; stir-fry 2 minutes or until brown. Add soy sauce and green onion. stir-fry 30 seconds.