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  Added: Oct 26, 2007  •  Visited (302)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Spring Lamb With Onions
What You Need:
  • 1 pound boneless lean lamb, cut into thin strips
  • ½ teaspoon "five-spice" mixture
  • 1 egg white
  • 2 cloves garlic, minced
  • 1 tablespoon finely-chopped fresh ginger
  • 3 teaspoons cornstarch
  • 2 tablespoons soy sauce
  • ¼ cup sherry wine
  • ¼ cup water
  • 1 bunch green onions (or 10 boiling onions)

  • How To Cook:
    1. Mix the lamb, five-spice, egg white, garlic, ginger, 1 teaspoon of the cornstarch, and 1 teaspoon of the soy sauce in a covered casserole.

    2. Let stand 10 minutes. Clean the onions and cut them into 1-inch pieces including the tops; or, if using the boiling onions, peel them.

    3. Keep the white part and the green part of the onions separate. Mix the remaining cornstarch, soy sauce, sherry wine, and the water. Set aside.

    4. Cook the lamb, covered, in the microwave oven until almost tender, stirring several times. (This should take about 15 minutes.)

    5. If using the boiling onions, they can be cooked along with the lamb. If using green onions, add the white part after the lamb has been cooking 5 minutes.

    6. The lamb should be cooked only long enough to lose its pink color. Then stir in the cornstarch - soy sauce mixture and the green part of the onions.

    7. Continue cooking, covered, stirring several times, until the sauce is thickened and boiling. Serve with cooked rice.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » Mongolia
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Scallions
    Main Ingredient » Vegetables » Onion
    Dish » Main Courses


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