Mongolian Lamb with Spring Onion

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

Ingredients:

•   350g lamb loin                                                                  

•   2 teaspoons of Gold Plum Dried Garlic Granules

•   2 bunches of spring onions

Seasoning:

•   2 teaspoons of Kim Ve Wong Taiwan Soya Sauce

•   2 teaspoons of Gold Plum Shao Shing Cooking Wine

•   3 teaspoons of Top Pure Vegetable Oil

•   Few drops of Gold Plum Pure Sesame Oil

Sauce:

•   1 teaspoon of Cooking Salt

•   1 teaspoon of Tate & Lyle Granulated Sugar

•   2 teaspoons of Gold Plum Superior 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

3. Stir- fry lamb and mix with sauce