crispy mongolian lamb

Continuing on with the Asian theme, I made this easy and delicious meal on Friday night. Friday is one of those nights when I really feel like ordering takeaway because I just can't deal with cooking, but since I started cooking Ching's recipes, it is quicker to actually make something at home than to wait for the food to be brought over, and also, it is so much healthier, tastier and less oily than your average restaurant food.


This dish basically has the same garnish as crispy peking duck - sticks of spring onion, cucumber, salad and hoisin sauce, so I see it as a variation of that dish, only slightly richer because instead of thin pancakes we ate this with tortilla wraps. For a lighter version, you can use leaves of iceberg lettuce instead of the tortillas - it will also taste wonderful.


250g lamb fillet (I used lamb loin trimmed of all fat)
groundnut oil
1 tbsp cornflour

for marinade
1 tbsp freshly grated root ginger
1 tbsp Shaoshing rice wine
1 spring onion, finely chopped
1 tsp ground dry roasted Sichuan peppercorns
1/2 tsp salt
1 tsp light soy sauce
1 tsp yellow bean sauce
1 tsp hoisin sauce
1 pinch Chinese five spice powder

for garnish
1/2 cucumber cut in strips
2 spring onions cut in strips
1/4 iceberg lettuce, shredded
hoisin sauce


Mix all the marinade ingredients into a smooth paste. Cut the lamb into fine slices and marinade for 20 minutes (can also marinade it overnight). When meat is ready, add cornlour and mix well.

Heat the oil in the wok. When it starts to smoke, add the meat and fry for just a few minutes (2-3 min) until crispy but not overcooked. Drain the meat on some kitchen paper.

Slice all the vegetables for the garnish and arrange on a serving plate. Add meat to the plate.


Warm the tortillas in a microwave or the oven as per instructions on the packet.

To serve, spread some hoisin sauce on a tortilla. Cover with a few slices of meat and garnish vegetables.


Wrap up and enjoy!

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