Emperor's Lamb

Recipe Ingredients

1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Sugar
3/4 lb	340g / 11oz	Boneless lamb - (leg or loin) - thinly sliced
		For The Seasonings
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Hoisin sauce
2 teaspoons	10ml	Hot bean paste
1 teaspoon	5ml	Sesame oil
1/4 teaspoon	1.3ml	Sugar
		For The Dish
2 tablespoons	30ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onion
2 tablespoons	30ml	Minced garlic
1		Chopped fresh red or green jalapeño chili
4		Iceberg lettuce cups
		= (or hot steamed rice)

Recipe Instructions

Stir the soy sauce, cornstarch, salt, and sugar together in a bowl until blended. Toss the lamb slices gently in the marinade until coated. Let stand for 10 minutes.

For the Seasonings: Stir the soy sauce, hoisin sauce, hot bean paste, sesame oil and sugar together in a small bowl until the sugar is dissolved.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the onion, garlic and jalapeño; stir-fry until fragrant, about 30 seconds.

Slide the marinated lamb into the wok and stir-fry until the lamb is barely pink, about 2 to 2 1/2 minutes. Pour in the seasonings and stir until the lamb is evenly coated.

Scoop the lamb and sauce into lettuce cups arranged on a platter or serve with rice.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The In Places) - - from the TV FOOD NETWORK CANADA

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