In the 1980's I spent a good deal of effort learning to cook Chinese
food. I even did a night course at the TAFE. I read all the recipe
books. Try as I might it was never better the the local takeaway.
The real recipes are not taught or published. TV chefs lead us down the wrong path. Dry, tough and
tasteless dishes. We all know takeaway Chinese is not that good for
us. But we keep going back for more. It is all about that addictive
taste and texture. Cooking it yourself you get to control the
amounts of msg, bicarb, salt and oil. Along with the quality and
freshness of the ingredients. Thats the benefit. Otherwise its a
waste of time and ingredients.
I mastered my Chinese cooking skills by understanding that Bicarb and MSG are simply a must in some dishes. Learn this and its easy. This recipe is for lamb but you can easily substitue beef or chicken or even kangaroo. I tried all the make it yourself sauce recipes but the Ayam Mongolian Lamb sauce is the best. Wombok stems give the exact right texture and compliment the onions. To make it sizzling get a sizzle plate from the local Chinese supermarket, heat it under a grill and use half the onion in the dish and half on the plate
Ingredients
240g Lamb
2 tsp Bicarb
1 Tbs soy sauce
3 Tbs rice wine
1 Tbs cornflour
2 tsp sugar
Pinch umami
Pinch salt
Black pepper
1 Onion
1 Wombok Stem
1 Red Chilli
2 Tbs peanut oil
1/4 tsp sesame oil
50ml Mongolian Lamb Sauce
(Ayam brand is great)
Method::
Slice and thin out the lamb by pounding with a meat mallet on both sides. Slice the lamb into approx 10mm x 40mm pieces
Dissolve 2 tbs of bicard soda in 500ml of water. Soak the lamb for 20 minutes and then rinse thoroughly.
Marinate for at least 30 minutes in the soy sauce, rice wine, cornflour, sugar, umami and salt
Slice the onion, chop the chilli and julienne the wombok stem
Drain the marinated lamb of excess moisture. Toss in cracked black pepper.
To a hot dry wok add the lamb and fry 1 minute. The idea is to char the meat a little
Add 2 Tbs of peanut oil and then the vegetables. Stir fry another minute or so. Add the sesame oil
Add the sauce around the edge to heat and then toss through
Plate and serve immediately
I mastered my Chinese cooking skills by understanding that Bicarb and MSG are simply a must in some dishes. Learn this and its easy. This recipe is for lamb but you can easily substitue beef or chicken or even kangaroo. I tried all the make it yourself sauce recipes but the Ayam Mongolian Lamb sauce is the best. Wombok stems give the exact right texture and compliment the onions. To make it sizzling get a sizzle plate from the local Chinese supermarket, heat it under a grill and use half the onion in the dish and half on the plate
Ingredients
240g Lamb
2 tsp Bicarb
1 Tbs soy sauce
3 Tbs rice wine
1 Tbs cornflour
2 tsp sugar
Pinch umami
Pinch salt
Black pepper
1 Onion
1 Wombok Stem
1 Red Chilli
2 Tbs peanut oil
1/4 tsp sesame oil
50ml Mongolian Lamb Sauce
(Ayam brand is great)
Method::
Slice and thin out the lamb by pounding with a meat mallet on both sides. Slice the lamb into approx 10mm x 40mm pieces
Dissolve 2 tbs of bicard soda in 500ml of water. Soak the lamb for 20 minutes and then rinse thoroughly.
Marinate for at least 30 minutes in the soy sauce, rice wine, cornflour, sugar, umami and salt
Slice the onion, chop the chilli and julienne the wombok stem
Drain the marinated lamb of excess moisture. Toss in cracked black pepper.
To a hot dry wok add the lamb and fry 1 minute. The idea is to char the meat a little
Add 2 Tbs of peanut oil and then the vegetables. Stir fry another minute or so. Add the sesame oil
Add the sauce around the edge to heat and then toss through
Plate and serve immediately
Mongolian Lamb recipe
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