1 lb Boneless lamb leg or shoulder
3 tablespoons Kikkoman Soy Sauce; divided
1 tablespoon Cornstarch
2 Garlic cloves; pressed
2-1/2 teaspoons Cornstarch
1 teaspoon Sesame seed; toasted
1/2 teaspoon Sugar
1/8 teaspoon to 1/4 teaspoon Crushed red pepper
2 tablespoons 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 tablespoon 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 tablespoon 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.