Mongolian Lamb
Freeze lamb just long enough to make it firm, then slice paper thin. Soak in cold water for 30 minutes. Rinse under a cold tap until water runs clear, then drain well and squeeze out excess water. Combine sugar, salt, soy sauce, egg, bicarbonate of soda and cornflour. Add the meat and mix well. Add 1 tablespoon of the peanut oil and mix again. Leave to marinate for 2 hours. Heat a wok, add 1 tablespoon of the peanut oil and, on medium-high heat, stir-fry the onion wedges and spring onion for 1 minute. Remove from the wok. Add the remaining 3 tablespoons of peanut oil to the wok, heat the oil and swirl to coat cooking surface. Fry garlic for 5 seconds. Then add the lamb and stir- fry on high heat, tossing the meat constantly until it is brown. Add sauce ingredients except the wine, and toss again. Return the onion and spring onion to the wok. Add the wine, pouring it around the side of the wok so it sizzles. Mix, and serve at once with rice.
400gdiced (marinade)
sugar - castor2tsp 5ml
Soy Sauce - dark1Tbs 15ml
cornflour2tsp 5ml
Baking Soda0.5tsp 5ml
onion1cut into wedges length ways
Spring Onions1finely sliced
1Tbs 15mlhoisin sauce
Black bean sauce1Tbs 15ml
Shaoxing Wine1Tbs 15ml