Wok-Fired Mongolian Lamb with Scallions
Dim Sim LimWok-Fired Mongolian Lamb with Scallions
Ingredients
For the Lamb Marinade
- 1 pound lamb loin, sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Mongolian Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons granulated sugar
- 1 tablespoon rice vinegar
- 1/2 cup chicken stock
- 1 teaspoon cornstarch
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that authentic flavor BOOM!
For the Stir-Fry
- 1/2 cup peanut oil, for frying, plus 2 tablespoons for stir-frying
- 1 tablespoon fresh ginger, minced with a heavy cleaver
- 2 cloves garlic, minced with a heavy cleaver
- 6 dried red chilies, whole, or more if you like it spicy, you animal!
- 1 bunch green onions, cut into 2-inch pieces, white and green parts separated
- 1 tablespoon crispy chili oil, for finishing, because everything is better with chili oil!
- 4 cups cooked white rice, for serving
Instructions
- 1
First, let's get that lamb marinated! In a medium bowl, combine the thinly sliced lamb loin with 1 tablespoon soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix it all up with your hands, really get in there! This velvetizing technique is key for tender lamb. Cover and let it marinate for at least 30 minutes at room temperature. Don't rush perfection!
⏱️ 5 min
- 2
While the lamb is chilling, let's whip up that glorious Mongolian sauce. In a separate bowl, whisk together 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons granulated sugar, 1 tablespoon rice vinegar, 1/2 cup chicken stock, 1 teaspoon cornstarch, and the optional 1/4 teaspoon Yum Yum. Mix it until it's smooth and ready to rock. This is where the magic happens, people!
⏱️ 5 min
- 3
Now, let's get that wok screaming hot! Add 1/2 cup of peanut oil to your wok and heat it over high heat until it's shimmering and just starting to smoke. We're going to flash-fry that lamb! Carefully add the marinated lamb in batches, making sure not to overcrowd the wok. Fry for about 1-2 minutes until it's just cooked through and lightly browned. Use a spider or slotted spoon to remove the lamb and drain it on a paper towel-lined plate. Repeat with any remaining lamb. Discard the frying oil, leaving just about 2 tablespoons in the wok.
⏱️ 5 min
- 4
With 2 tablespoons of oil remaining in the wok (or add more if needed), crank that heat back up to high! Add the minced ginger, minced garlic, and dried red chilies. Stir-fry like a maniac for about 15-20 seconds until fragrant. Don't let it burn, or you'll regret it!
⏱️ 1 min
- 5
Next, toss in the white parts of your 2-inch green onion pieces. Stir-fry for another 30 seconds, letting those aromatics release their incredible flavor. Woo! The wok is singing!
⏱️ 1 min
- 6
Pour in your pre-mixed Mongolian sauce. Bring it to a rapid boil, stirring constantly, until it thickens slightly. This should only take about 1 minute. The cornstarch will do its job, creating that beautiful glossy coating. Boom!
⏱️ 1 min
- 7
Return the flash-fried lamb to the wok. Add the green parts of your green onions. Toss everything together vigorously, making sure every piece of lamb is coated in that glorious, sticky sauce. This is where the wok hei truly shines! Cook for another 1-2 minutes until everything is perfectly combined and heated through.
⏱️ 2 min
- 8
Remove from heat. Drizzle with 1 tablespoon of crispy chili oil for that extra kick and visual appeal. Now we serve! Pile it high over fluffy white rice. This is a 10 out of 10, people! Enjoy your Wok-Fired Mongolian Lamb!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fired Mongolian Lamb with Scallions
For the Lamb Marinade
- 1 pound lamb loin, sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Mongolian Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons granulated sugar
- 1 tablespoon rice vinegar
- 1/2 cup chicken stock
- 1 teaspoon cornstarch
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that authentic flavor BOOM!
For the Stir-Fry
- 1/2 cup peanut oil, for frying, plus 2 tablespoons for stir-frying
- 1 tablespoon fresh ginger, minced with a heavy cleaver
- 2 cloves garlic, minced with a heavy cleaver
- 6 dried red chilies, whole, or more if you like it spicy, you animal!
- 1 bunch green onions, cut into 2-inch pieces, white and green parts separated
- 1 tablespoon crispy chili oil, for finishing, because everything is better with chili oil!
- 4 cups cooked white rice, for serving
Instructions
- 1
First, let's get that lamb marinated! In a medium bowl, combine the thinly sliced lamb loin with 1 tablespoon soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix it all up with your hands, really get in there! This velvetizing technique is key for tender lamb. Cover and let it marinate for at least 30 minutes at room temperature. Don't rush perfection!
⏱️ 5 min - 2
While the lamb is chilling, let's whip up that glorious Mongolian sauce. In a separate bowl, whisk together 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 2 tablespoons hoisin sauce, 2 tablespoons granulated sugar, 1 tablespoon rice vinegar, 1/2 cup chicken stock, 1 teaspoon cornstarch, and the optional 1/4 teaspoon Yum Yum. Mix it until it's smooth and ready to rock. This is where the magic happens, people!
⏱️ 5 min - 3
Now, let's get that wok screaming hot! Add 1/2 cup of peanut oil to your wok and heat it over high heat until it's shimmering and just starting to smoke. We're going to flash-fry that lamb! Carefully add the marinated lamb in batches, making sure not to overcrowd the wok. Fry for about 1-2 minutes until it's just cooked through and lightly browned. Use a spider or slotted spoon to remove the lamb and drain it on a paper towel-lined plate. Repeat with any remaining lamb. Discard the frying oil, leaving just about 2 tablespoons in the wok.
⏱️ 5 min - 4
With 2 tablespoons of oil remaining in the wok (or add more if needed), crank that heat back up to high! Add the minced ginger, minced garlic, and dried red chilies. Stir-fry like a maniac for about 15-20 seconds until fragrant. Don't let it burn, or you'll regret it!
⏱️ 1 min - 5
Next, toss in the white parts of your 2-inch green onion pieces. Stir-fry for another 30 seconds, letting those aromatics release their incredible flavor. Woo! The wok is singing!
⏱️ 1 min - 6
Pour in your pre-mixed Mongolian sauce. Bring it to a rapid boil, stirring constantly, until it thickens slightly. This should only take about 1 minute. The cornstarch will do its job, creating that beautiful glossy coating. Boom!
⏱️ 1 min - 7
Return the flash-fried lamb to the wok. Add the green parts of your green onions. Toss everything together vigorously, making sure every piece of lamb is coated in that glorious, sticky sauce. This is where the wok hei truly shines! Cook for another 1-2 minutes until everything is perfectly combined and heated through.
⏱️ 2 min - 8
Remove from heat. Drizzle with 1 tablespoon of crispy chili oil for that extra kick and visual appeal. Now we serve! Pile it high over fluffy white rice. This is a 10 out of 10, people! Enjoy your Wok-Fired Mongolian Lamb!