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Mongolian Lamb

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Servings: 4
Ingredients Method

Ingredients
  

Marinade
  • 12 oz Thinly sliced lamb meat
  • 1 tsp baking soda
  • 1 tsp corn starch
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
Sauce
  • 3 tsp corn starch
  • 3 tsp soy sauce
  • 1.5 tsp Chili paste (optional--I omitted it)
  • 3 tbsp Hoisin sauce
  • 2 tbsp Shaoxing wine
  • 1/4 tsp Five spice powder
  • 1 tbsp honey
  • 2 tbsp brown sugar
  • 3/4 C Chicken broth (or water)
  • 1 tsp Sesame oil
Stir Fry
  • 2 tbsp high-smoke oil such as canola or grapeseed oil
  • 1 tbsp Fresh ginger (about 1/2 inch, sliced thinly then cut into strips)
  • 2 cloves garlic, sliced thinly
  • 2 Bok Choi, chopped
  • 1 red onion, diced
  • 4 green onions, cut into 2" lengths
  • 1 Carrot juilienned

Method
 

Method
  1. Place the meat in a metal bowl with the marinade and toss to coat. Marinade for at least twenty minutes but up to a day in the refrigerator.
  2. Slice the ginger and garlic. Slice and dice the vegetables. Prepare the sauce.
  3. Heat oil in skillet over high heat for at least five minute
  4. Add diced onions and stir-fry for thirty seconds. When they start to color, add garlic and toss. (Add the green onions later, with the rest of the vegetables)
  5. Add lamb and cook for three minutes. It should change from red to brown and some pieces will have golden brown surfaces.
  6. Add vegetables, and stir fry another couple of minutes
  7. Add sauce, stir, and let simmer for one or two minutes until thickend.
  8. Add the carrots at the very end. You want them to still have some crunch, and the thin jullienne strips will turn limp in just a few seconds of heat.
  9. Serve over rice.