Are you a chǎo or bào type of person? Only after reading on Wikipedia did I realise there are 2 ways to stir fry food. The bào technique is simply tossing your finely chopped ingredients in a red hot wok, stirring it for a few seconds and then it’s out again. The chǎo technique is a bit slower where the ingredients almost undergo a mini-braise session. This dish seems like the chǎo type to me, but nonetheless still delicious.
Mongolian Lamb & Onion Stir Fry
Preparation: 15 mins + 1 hour marinating – Cooking: 15 mins
- 1kg (2 lb) lamb fillets
- 2 cloves garlic, crushed
- 15ml (1 tbsp) grated fresh ginger
- 15ml (1 tbsp) hoisin sauce
- 15ml (1 tbsp) sesame oil
- 15ml (1 tbsp) sesame seeds
- 30ml (2 tbsp) peanut oil
- 4 onions, cut into wedges
- 5ml (1 tsp) corn flour
- 45ml (3 tbsp) soy sauce
- 60ml (2 fl oz/¼ cup) sherry
- Trim the meat of any excess fat and sinew and slice it across the grain into thin slices.
- Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour.
- Toast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning.
- Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir fry over medium heat for 10 minutes or until soft and golden brown. Remove the onion from the wok and keep warm.
- Reheat the wok and cook the meat in batches over high heat until browned but not cooked through. Return all the meat to the wok.
- Mix together the cornflour, soy sauce and sherry until smooth. Add to the wok and stir fry over high heat until the meat is cooked and the sauce has thickened.
Stir in the onions and serve on egg noodles.
Egg noodles or Egg Fried Rice makes a lovely accompaniment.
- If you don’t have a wok, a large frying pan will suffice.
- Sometimes I find the sauce has gone a bit dry then I add a little bit of water to get it runny again.