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Mongolian Lamb

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1 lb Boneless lamb

— leg or shoulder 3 tb Kikkoman Soy Sauce; divided

1 tb Cornstarch

2 Garlic cloves; pressed

2 1/2 ts Cornstarch

1 ts Sesame seed; toasted

1/2 ts Sugar

1/8 ts -to…

1/4 ts Crushed red pepper

2 tb Vegetable oil; divided

2 Carrots; cut diagonally

— in thin slices 1 bn Green onions

— cut into 2-inch 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, 3/4 cup water and next 4 ingredients; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add lamb and stir-fry 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

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