Are you a chǎo or bào type of person? Only after reading on Wikipedia did I realise there are 2 ways to stir fry food. The bào technique is simply tossing your finely chopped ingredients in a red hot wok, stirring it for a few seconds and then it’s out again. The chǎo technique is a bit slower where the ingredients almost undergo a mini-braise session. This dish seems like the chǎo type to me, but nonetheless still delicious.
Mongolian Lamb & Onion Stir Fry
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Servings 4
Author: Michelle Minnaar
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 607 | ||
% Daily Value | ||
Total Fat 25g | 38% | |
Saturated Fat 8g | 40% | |
Sodium 801mg | 33% | |
Total Carbohydrates 68g | 23% | |
Dietary Fiber 2g | 8% | |
Sugars 35g | ||
Protein 21g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I think I’m a chao type of gal. Regardless, I’d love to try this dish. It looks splendid.
I’m with Susan I think – chao! And then chao down 😉
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I didn’t know there were two ways to stir fry: I always thought my way is “slower than it should go.” 😉
The lamb dish looks delish.