Meng Gu Yang Rou (mongolian Lamb)
Meng Gu Yang Rou, also known as Mongolian Lamb, is a popular dish in Pakistani Chinese cuisine. This flavorful and aromatic dish is a perfect blend of Chinese and Pakistani flavors, making it a favorite among food enthusiasts.
Ingredients
- 500g lamb, thinly sliced
- 3 tbsp vegetable oil
- 1 onion, thinly sliced
- 3-4 green chilies, sliced
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 cup water
- Salt to taste
- Black pepper to taste
- Green onions, chopped for garnish
Instructions
- Heat vegetable oil in a wok or large skillet over high heat.
- Add the sliced lamb and stir-fry until it is browned. Remove the lamb from the wok and set aside.
- In the same wok, add a little more oil if needed and sauté the onions, green chilies, ginger, and garlic until fragrant.
- Return the lamb to the wok and stir in the soy sauce, oyster sauce, sugar, and water. Season with salt and black pepper.
- Cook for a few more minutes until the sauce thickens and coats the lamb evenly.
- Garnish with chopped green onions and serve hot with steamed rice or noodles.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Wok Skillet Cutting board Knife
Tools
Stove Measuring spoons Measuring cup
Serving suggestions
Serving suggestions: Serve with steamed rice or noodles.
Tips & tricks
Tips: For a spicier kick, add more green chilies or a dash of chili oil.
Cost
$15