Mongolian Lamb

Name: Mongolian Lamb
Yield: Serves 4–6
Ingredients: 80 ml (2½ fl oz/⅓ cup) peanut oil; 6 spring onions (scallions), chopped; 1 teaspoon sesame oil; 1 kg (2 lb 4 oz) lamb loin fillets, thinly sliced; 2 tablespoons hoisin sauce; 2 teaspoons finely grated ginger; 60 ml (2 fl oz/¼ cup) Chinese rice wine; 60 ml (2 fl oz/¼ cup) soy sauce; 2 teaspoons chilli sauce; ½ tablespoons hoisin sauce, extra; 2 garlic cloves, crushed

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 garlic cloves, crushed
2 teaspoons finely grated ginger
60 ml (

Main course

Method

Combine the garlic, ginger, rice wine, soy sauce, hoisin sauce and sesame oil in a large non-metallic bowl. Add the lamb and toss well to coat in the marinade. Cover with plastic wrap and marinate in the fridge overnight.
Heat a wok over high heat, add 1 tablespoon