Mongolian Lamb with Snow Peas - Styles in the Kitchen

My Mongolian Lamb with Snow Peas is a quick and easy to make family friendly dinner, that is just as tasty (or maybe tastier) than your local chinese restaurant. Like all stir fries it comes together very quickly so it is best to prep all the ingredients before you start cooking. This should serve 4 but in our house it serves one very hungry teenage boy and his two parents.

Ingredients

600gm lamb back strap (about 2) finely sliced
2 cm knob ginger, peeled and finely sliced
2 garlic cloves, finely chopped
2 tbsp light soy sauce (40 ml) or tamari
2 tbsp hoisin sauce (40 ml)
2 tbsp shaoxing wine (40 ml)
1 tbsp rice wine vinegar (20 ml)
2 tbsp neutral oil (40 ml)
4 spring onions, cut into 3cm lengths
100gm snow peas
2 tsp cornflour
steamed jasmine rice to serve

Thinly slice your lamb back straps.

Thinly slice your ginger and finely chop your garlic cloves.

Add the garlic and ginger to a medium mixing bowl add in the light soy (or tamari), hoisin sauce, shaoxing wine and rice wine vinegar. Mix to combine.

Add to the bowl your sliced lamb give it a good mix ensuring all the lamb is coated. Set aside to marinate for 30 minutes.

While the meat is marinating its a good time to put on your rice to cook. This is what I use at the moment, actually I’m a bit obsessed with this contraption!

Prep your snow peas and spring onions if you haven’t already.

Combine the 2 tsp corn flour in a small bowl with 1 tbsp of water.

When the meat has finished its half hour marination or when you’re ready to eat. Drain the meat in a sieve over a bowl to reserve the marinade.

Heat your wok over a high heat. When it is hot add 1 tbsp of the oil to the wok and stir fry your spring onions and snow peas for 1 minute, remove from the wok and set aside.

Heat the remaining 1 tbsp of oil and stir fry the lamb in batches. The lamb just need to be sealed not cooked all the way through here as it will continue to cook when added back to the wok. Terrible photo. Steam!!

Once all the lamb is sealed add the marinade to the empty wok and bring to the boil. Add back in the lamb, snow peas and spring onions. Mix to combine.

Give the cornflour and water a quick stir as it will have separated a little and add to the wok. Give everything a quick stir and you are ready to serve.