Mongolian Lamb & Ginger Greens
750g lamb fillets
2 cloves garlic crushed
2 birdseye chillies finely chopped
½ cup soy sauce
½ cup dry sherry
1 tbs cornflour
2-3 tbs vegetable oil
1 level tbs brown sugar
2 tsp sesame oil
6 spring onions sliced diagonally (greens)
2 bunches of three baby bok choy
2 tbs grated ginger
“NOT TOO MANY DISHES BRING TOGETHER ASIAN FLAVOURS AND LAMB.
SHOULD BE MORE OF IT”
Place lamb fillets in the freezer for about 1 hour. Remove and slice thinly on the diagonal to maximise size, but ensure you are still across the grain for tenderness. Tap each piece with a tenderising hammer, taking care not to break them (bit of work, but important, so just get on with it)
Combine the garlic, chilli, half the soy & half the sherry in a large bowl. Add cornflour and mix well, ensuring any lumps are dissolved. Add the lamb and mix with marinade. Cover and refrigerate for 3hrs or overnight.
Wash and trim Bok Choy. Pat dry, and add grated ginger and toss through. Cover and refrigerate.
Heat vegetable oil in a deep non stick pan and add lamb mixture; cook in three batches. Stir fry until just brown on each side, cooking for about 2-3 minutes.
Place batches in a bowl; cover with foil and place in a low oven to keep warm while other batches are cooked.
Return all the lamb mixture to the pan. Add the remaining soy and sherry, as well as the brown sugar and sesame oil. Stir fry until sauce boils and thickens slightly. Remove from the heat and stir through the spring onions. Cover.
In a wok, heat some vegetable oil and stir fry the bok choy and ginger until just wilted.
Serve by laying down some of the greens, and then lay the lamb half on top of it.
Garnish with some more red chillies thinly sliced.
THE GREENS ARE PART OF THIS DISH DESPITE BEING COOKED SEPERATELY. WHEN THE TWO COMPONENTS ARE EATEN TOGETHER, THE LAMB PROVIDES THE SOY SALTINESS AND THE SUGAR SWEETNESS, AND THE GREENS ADD THE GINGER KICK.
RICE IS OPTIONAL - BUT KEEP IT PLAIN, AS THE DISH HAS A LOT OF FLAVOUR.
Bit of prep, but no real worries.