Sizzling Mongolian Lamb

sbs.com.au

Carmel's Kitchen

400 g boneless lamb leg, thinly sliced

1 tsp bicarbonate of soda

1 tsp cornflour

1 tbsp Shaoxing wine

½ tsp dark soy sauce

1 tsp sesame oil

120 ml vegetable oil, plus extra for greasing

1 green capsicum, thinly sliced

½ brown onion, thickly sliced

1 cm piece ginger, finely sliced

2 garlic cloves, roughly chopped

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tsp dark soy sauce

½ tsp caster sugar

¼ cup pickled mustard greens, finely chopped

1 tsp cornflour, mixed with ¼ cup cold water

200 g firm tofu, drained, sliced

Standing time: 15 minutes

Directions at sbs.com.au

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