Mongolian Lamb

From: SPrins

On Oct 26, 2009

This is a great way to use up a leftover roast. Thanks so much for sharing!! :O)

From: cyaos

On Jan 14, 2009

This is great and very simple to make on a busy weeknight. I made this with pork tenderloin as I couldn't find any lamb the week I was making it (very hard to come by in cattle country) and it was still fabulous. I can't wait to make it with the lamb. I did double the sauce as we are sauce fanatics and added an extra clove of garlic. I will definitely be making this again - leftovers the next day were even better. Thanks for posting!

From: Anke R

On Jan 13, 2005

This is a very nice and quickly prepared dish. I used some left over meat from a roast leg, so I skipped the meat stir frying part. Instead I stir fried some veggies, removed them from the wok and proceeded exactly as stated in the recipe. I added my leftover meat just as the sauce started to thicken (I used meat that was still pink, so it would not be overcooked). I added the garlic/onion mix and just before serving tossed in the stirfried veggies. I'm sure this would be even better with the filet, but since that is practically unaffordable where I live, this makes a perfect way of using leftover lamb without anyone knowing that they are eating leftovers. Thanks for another great recipe Jan.

From: Daydream

On May 22, 2003

This is just my sort of dish, Jan S. Fast, easy, and most importantly, tasty. I think a stir-fried spinach side dish would go well with this. We'll be having it again.