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Lamb - Lamb Stir Fry

Source of Recipe

from arielle's recipes


List of Ingredients

1 1/2 pounds lamb tenderloin, thinly sliced across the grain
3 tablespoons hoisin sauce
6 tablespoons cornstarch or cornflour
6 tablespoons peanut oil or other oil for frying
2/3 teaspoon sesame oil

for seasoning mixture:
3 tablespoons light soy sauce
1 tablespoon a brown (black) vinegar
1 tablespoon rice wine or dry sherry
1 tablespoon ginger juice
3/4 cup molasses or golden syrup/treacle
2 tablespoon packed brown sugar
1 1/2 teaspoons cornstarch or cornflour


Recipe

Place lamb and the hoisin sauce in a dish and mix well.
Sprinkle with the cornstarch and mix until it is evenly coated.
Mix the seasoning ingredients together and set aside.
Just before frying, add 3 tbsp. of the peanut/oil with the lamb to separate the pieces to for cooking.
Heat the other 3 tbsp. peanut/oil in a deep frying pan or wok and stir fry the lamb over a moderate heat until radish brown and just cooked, stirring constantly to separate the slices.
Remove the meat and set aside.
Pour most of the oil out of the pan.
Stir the season mixture and then add to the pan.
Bring to a boil and then add the sesame oil.
Return the lamb and stir quickly over high heat until the seasonings mixture coats all of the lamb.
Makes 4 servings.
Serve with steaming noodles or rice.