Veggie's Mongolian Lamb
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Here is a tasty recipe adapted from recipetineats, my go to for culinary ideas. @Suzanne rose has been "nagging" me to post some recipes so here's the first!
Image courtesy of recipetineats.com
LAMB AND MARINADE:
Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate
and tenderise the lamb.
Marinate 2 hours or overnight (for best results), turning regularly.
COOKING:
Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients.
Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.
Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.
Add Sauce: Add green onions and optional vegetables, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
Serve with rice, Hokkein Noodles or Ayam Brand raw plain noodles (they come in cakes). If you use instant noodles, DO NOT include the flavour sachet!
This meal will give four small portions.
NOTES:
You may add or omit ingredients to your personal choice such beef or chicken instead of lamb (other than lamb, I’ve only done it with diced chicken thigh fillet).
You may substitute Ayam Brand for any quality Oriental sauces. I have used Ayam products for over 40 years without any problems.
I have included capsicum and mushrooms only as they are my favourite vegetables for Oriental cooking. You can include julienned carrots, snow peas or whatever you desire.
If you add optional extra vegetables, be sure to increase the sauce ingredients by 25 to 50%, otherwise your dish be drier and less tasty.
Adapted by Veggiepatch from a recipe of www.recipetineats.com and thanks to Nagi Maehashi, regular contributor.
Image courtesy of recipetineats.com
LAMB AND MARINADE:
- Min. 350g boneless lamb meat (fillet or steak, trimmed of any fat , thinly sliced 2 - 3 mm, 10 - 20 mm long)
- 1/2 tsp baking soda
- 1 tsp cornflour
- 1 tbsp Ayam Brand light soy sauce (dark soy sauce will do)
- 1 tbsp Double Phoenix Chinese cooking wine
- 1 tsp cornflour
- 2 tsp Ayam Brand dark soy sauce
- 1 tsp Ayam Brand light soy sauce (or 3 tsp of either soy sauce)
- 1 1/2 tsp Conimex Sambal Oelak or other chilli paste
- 3 tbsp Ayam Brand hoisin sauce
- 2 tbsp Double Phoenix Chinese cooking wine
- 1/4 tsp Masterfoods Chinese five spice powder
- 190 mL water
- 1 tsp sesame oil
- 3 tbsp vegetable oil
- 1 green capsicum, sliced 5 mm wide and 20 – 30 mm long (optional)
- 150 g sliced button mushrooms (optional)
- 1 large onion , cut into half rings
- 2 cloves garlic , finely chopped or crushed
- 4 green shallots , cut into 10 mm lengths
Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate
and tenderise the lamb.
Marinate 2 hours or overnight (for best results), turning regularly.
COOKING:
Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients.
Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.
Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.
Add Sauce: Add green onions and optional vegetables, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
Serve with rice, Hokkein Noodles or Ayam Brand raw plain noodles (they come in cakes). If you use instant noodles, DO NOT include the flavour sachet!
This meal will give four small portions.
NOTES:
You may add or omit ingredients to your personal choice such beef or chicken instead of lamb (other than lamb, I’ve only done it with diced chicken thigh fillet).
You may substitute Ayam Brand for any quality Oriental sauces. I have used Ayam products for over 40 years without any problems.
I have included capsicum and mushrooms only as they are my favourite vegetables for Oriental cooking. You can include julienned carrots, snow peas or whatever you desire.
If you add optional extra vegetables, be sure to increase the sauce ingredients by 25 to 50%, otherwise your dish be drier and less tasty.
Adapted by Veggiepatch from a recipe of www.recipetineats.com and thanks to Nagi Maehashi, regular contributor.
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Good I thought my seniors moments were getting worse
