Noble House Hunan Lamb Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from my local Chinese restaurant. Ingredients:
2 tablespoons rice vinegar |
1 tablespoon soy sauce |
2 teaspoons toasted sesame oil |
1 teaspoon lemon juice |
1 tablespoon cornstarch |
3 tablespoons hoisin sauce |
2 tablespoons chili paste with garlic |
1 tablespoon sugar |
12 cups mixed salad greens, rinsed and crisped |
1 medium cucumber, halved and sliced |
2/3 cup lightly packed cilantro leaf |
1 tablespoon canola oil |
1 large onion, halved and thinly sliced |
1 lb lean boneless leg of lamb, trimmed of fat and cut into 3/4 inch cubes |
Directions:
1. In a small bowl, whisk vinegar, soy sauce, sesame oil, and lemon juice to blend. Add cornstarch; stir until smoothly blended. Add hoisin sauce, chili paste, and sugar; blend well. Set aside.
2. In a large serving bowl, mix greens, cucumber, and two-thirds of the cilantro.
3. Heat canola oil in a wide non-stick frying pan over medium-high heat. Add onion and cook, stirring often, until soft (about 5 minutes); add water, 1 tablespoon at a time, if pan appears dry.
4. Add lamb and cook, stirring often, until done to your liking; cut in thickest part to test (2 to 3 minutes for medium-rare).
5. Stir hoisin mixture and pour into pan. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes). Immediately spoon lamb mixture over greens. Sprinkle with remaining cilantro.
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