Lamb with Mushrooms, Peppers and Scallions
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INGREDIENTS 1 pound boneless lean lamb, thinly sliced
3 green peppers, quartered, seeded and deribbed
10 mushrooms, sliced
5 scallions, cut into 1-inch lengths, green tops includedSOY SEASONING
1 garlic clove, finely chopped
1 teaspoon finely chopped fresh ginger
1/4 teaspoon cayenne pepper
1 teaspoon grated lemon peel
1/3 cup soy sauce
1/4 cup rice wine or dry sherry
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 tablespoons finely chopped scallionArrange the lamb slices, peppers, mushrooms and scallion pieces attractively on a large platter. Mix together all of the seasoning ingredients and place the mixture in a small bowl.
On the dining table, heat a small amount of oil in a suki-yaki pan over a burner, then add about half of the lamb, peppers, mushrooms and scallions. Turn and cook for several minutes, then add half of the seasoning mixture. Continue cooking until the peppers are barely tender.
Let the diners help themselves from the pan. When the pan is nearly empty, add the remaining lamb, vegetables and seasoning mixture. Turn and cook similarly.
Serves 4