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Mongolian Lamb

Ingredients

• LAMB AND MARINADE:
• 350g / 12 oz lamb meat (chops, backstrap, shoulder) , thinly sliced 2 - 3 mm / 1/10" (boneless weight, excess fat trimmed) (Note 1 for more cuts)
• 1/2 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)
• SAUCE:
• 1 1/2 tsp Sambal Oelak or other chilli paste (or omit for no spice)
• 2 tbsp Chinese cooking wine (Note 4 subs)
• 3 tbsp hoisin sauce (I used Lee Kum Kee brand)
• 1/4 tsp five spice powder
• 2 tsp dark soy sauce (Note 3)
• 1 tsp light soy sauce (or all purpose, Note 3)
• 3/4 cup water
• 2 tsp cornflour / cornstarch
• 1 tsp sesame oil
• 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

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