Recipe - Mongolian Lamb

1 pound Boneless lamb
leg or shoulder
3 tablespoon Kikkoman Soy Sauce; divided
1 tablespoon Cornstarch
2 Garlic cloves; pressed
2 One half teaspoon Cornstarch
1 teaspoon Sesame seed; toasted
One half teaspoon Sugar
1/8 teaspoon to...
One fourth teaspoon Crushed red pepper
2 tablespoon Vegetable oil; divided
2 Carrots; cut diagonally
in thin slices
1 bn Green onions
cut into 2inch lengths
separating whites
from tops

Cut lamb across grain into thin slices. Combine 1 Tbsp. _each_ soy sauce,
cornstarch and garlic; stir in lamb. Let stand 10 minutes. Meanwhile,
combine remaining soy sauce, Three fourths cup water and next 4 ingredients; set
aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add
lamb and stirfry 1 minute. Add lamb and soy sauce mixture; cook and stir
until sauce boils and thickens.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip