Mongolian Lamb

subheading: LAMB AND MARINADE:

350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1) , thinly sliced 2 to 3 mm / 1/10" (boneless weight, fat trimmed)

½ tsp baking soda (bicarb soda) (tenderiser, Note 2)

1 tsp cornflour / cornstarch

1 tbsp light soy sauce (or all purpose, Note 3)

1 tbsp Chinese cooking wine (Note 4 subs)

subheading: SAUCE:

3 tsp cornflour / cornstarch

2 tsp dark soy sauce (Note 3)

1 tsp light soy sauce (or all purpose, Note 3)

1 ½ tsp Sambal Oelak or other chilli paste (or omit for no spice)

3 tbsp hoisin sauce (I used Lee Kum Kee brand)

2 tbsp Chinese cooking wine (Note 4 subs)

¼ tsp Chinese five spice powder (Note 5)

¾ cup water

1 tsp sesame oil , toasted (Note 6)

subheading: STIR FRY:

2 tbsp vegetable oil (or canola or peanut)

1 large onion , cut into large 2.5cm / 1" squares

2 cloves garlic , finely chopped

4 green onions , cut into 5cm/2" lengths

Directions at recipetineats.com

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