{"id":386,"date":"2018-11-18T05:53:18","date_gmt":"2018-11-18T05:53:18","guid":{"rendered":"http:\/\/stylesinthekitchen.com\/?p=386"},"modified":"2018-12-16T21:53:39","modified_gmt":"2018-12-16T21:53:39","slug":"mongolian-lamb-with-snow-peas","status":"publish","type":"post","link":"https:\/\/stylesinthekitchen.com\/index.php\/2018\/11\/18\/mongolian-lamb-with-snow-peas\/","title":{"rendered":"Mongolian Lamb with Snow Peas"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-421 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3666-225x300.jpeg\" alt=\"\" width=\"606\" height=\"808\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3666-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3666-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 606px) 100vw, 606px\" \/>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.\u00a0 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.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>600gm lamb back strap (about 2) finely sliced<\/li>\n<li>2 cm knob ginger, peeled and finely sliced<\/li>\n<li>2 garlic cloves, finely chopped<\/li>\n<li>2 tbsp light soy sauce (40 ml) or tamari<\/li>\n<li>2 tbsp hoisin sauce (40 ml)<\/li>\n<li>2 tbsp shaoxing wine (40 ml)<\/li>\n<li>1 tbsp rice wine vinegar (20 ml)<\/li>\n<li>2 tbsp neutral oil (40 ml)<\/li>\n<li>4 spring onions, cut into 3cm lengths<\/li>\n<li>100gm snow peas<\/li>\n<li>2 tsp cornflour<\/li>\n<li>steamed jasmine rice to serve<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-405 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3626-225x300.jpeg\" alt=\"\" width=\"625\" height=\"833\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3626-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3626-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/>Thinly slice your lamb back straps.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-406 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3628-225x300.jpeg\" alt=\"\" width=\"619\" height=\"826\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3628-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3628-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 619px) 100vw, 619px\" \/>Thinly slice your ginger and finely chop your garlic cloves.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-407 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3630-225x300.jpeg\" alt=\"\" width=\"626\" height=\"835\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3630-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3630-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 626px) 100vw, 626px\" \/>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.\u00a0 Mix to combine.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-408 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3634-225x300.jpeg\" alt=\"\" width=\"632\" height=\"843\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3634-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3634-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/>Add to the bowl your sliced lamb give it a good mix ensuring all the lamb is coated.\u00a0 Set aside to marinate for 30 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-409 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3635-225x300.jpeg\" alt=\"\" width=\"622\" height=\"829\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3635-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3635-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 622px) 100vw, 622px\" \/>While the meat is marinating its a good time to put on your rice to cook.\u00a0 This is what I use at the moment, actually I&#8217;m a bit obsessed with this contraption!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-410 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3637-225x300.jpeg\" alt=\"\" width=\"649\" height=\"865\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3637-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3637-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 649px) 100vw, 649px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-411 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3638-225x300.jpeg\" alt=\"\" width=\"654\" height=\"872\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3638-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3638-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 654px) 100vw, 654px\" \/>Prep your snow peas and spring onions if you haven&#8217;t already.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-412 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3640-264x300.jpeg\" alt=\"\" width=\"659\" height=\"749\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3640-264x300.jpeg 264w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3640-768x874.jpeg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3640-900x1024.jpeg 900w\" sizes=\"auto, (max-width: 659px) 100vw, 659px\" \/>Combine the 2 tsp corn flour in a small bowl with 1 tbsp of water.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-414 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3645-262x300.jpeg\" alt=\"\" width=\"655\" height=\"750\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3645-262x300.jpeg 262w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3645-768x879.jpeg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3645-895x1024.jpeg 895w\" sizes=\"auto, (max-width: 655px) 100vw, 655px\" \/>When the meat has finished its half hour marination or when you&#8217;re\u00a0 ready to eat.\u00a0 Drain the meat in a sieve over a bowl to reserve the marinade.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-415 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3648-242x300.jpeg\" alt=\"\" width=\"643\" height=\"797\" \/>Heat your wok over a high heat.\u00a0 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-416 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3650-225x300.jpeg\" alt=\"\" width=\"649\" height=\"866\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3650-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3650-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 649px) 100vw, 649px\" \/>Heat the remaining 1 tbsp of oil and stir fry the lamb in batches.\u00a0 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.\u00a0 Terrible photo. Steam!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-417 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3651-225x300.jpeg\" alt=\"\" width=\"656\" height=\"875\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3651-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3651-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 656px) 100vw, 656px\" \/>Once all the lamb is sealed add the marinade to the empty wok and bring to the boil.\u00a0 Add back in the lamb, snow peas and spring onions.\u00a0 Mix to combine.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-419 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3660-225x300.jpeg\" alt=\"\" width=\"646\" height=\"861\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3660-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3660-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 646px) 100vw, 646px\" \/>Give the cornflour and water a quick stir as it will have separated a little and add to the wok.\u00a0 Give everything a quick stir and you are ready to serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-422 aligncenter\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3667-225x300.jpeg\" alt=\"\" width=\"644\" height=\"859\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3667-225x300.jpeg 225w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/11\/IMG_3667-768x1024.jpeg 768w\" sizes=\"auto, (max-width: 644px) 100vw, 644px\" \/>Enjoy and if you make this please leave me a comment to let me know what you think.<\/p>\n<p>Sheryl x<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8,6,2],"tags":[],"class_list":["post-386","post","type-post","status-publish","format-standard","category-delicious-dinners","category-family-friendly-feasts","category-recipes","czr-hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mongolian Lamb with Snow Peas - Styles in the Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stylesinthekitchen.com\/index.php\/2018\/11\/18\/mongolian-lamb-with-snow-peas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mongolian Lamb with Snow Peas - Styles in the Kitchen\" \/>\n<meta property=\"og:description\" content=\"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.\u00a0 Like all stir fries it comes together very quickly so it is best to prep all the ingredients before you start cooking. 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