Mongolian Lamb with Spring Onion

Lamb dishes have long been favoured by the Mongolian population. Cooked with garlic and spring union, Mongolian Lamb is a well-liked dish in Northern China and Mongolia.

Ingredients:

·        350g lamb loin                                                                  

·        2 teaspoons of Gold Plum Garlic Granule

·        2 bunches of spring onions

Seasonings:

·        2 teaspoons of Kim Ve Wong Taiwan Soy Sauce

·        2 teaspoons of Pagoda Shao Xing Wine

·        3 teaspoons of Top Pure Vegetable Oil

·        Few drops of Yeos Sesame Oil

Sauces:

·        1teaspoon of salt

·        1 teaspoon of sugar

·        2 teaspoons of Yeo's Dark Soy Sauce

·        1 teaspoon of Sesame Oil

Cooking Method:

1.      Cut lamb into thin slices, mix with seasonings and marinate for 30 minutes

2.      Heat oil in wok, add chopped onion and garlic granule, cook until it turns golden brown