Mongolian-Style Lamb Medallions with Onions and Sweet PeppersIngredients:12 lamb medallions
Marinade
1 tbsp finely chopped fresh thyme
1 tbsp finely chopped fresh rosemary
2 cloves mince garlic
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp canola oil
Sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp chili bean sauce, or to taste
1 tbsp dark sesame paste
2 tbsp chicken stock, or water
1 tbsp canola oil, divided
1 medium onion thinly sliced
1 large green bell pepper thinly sliced
1 large red bell pepper thinly sliced
2 tbsp Chinese shaoxing cooking wine, or red wine Directions:In a medium mixing bowl, combine ingredients for marinade and mix well. Rub chops with marinade and set aside to marinate for 2 hours or overnight covered and refrigerated.
In a small mixing bowl, combine sauce ingredients and mix well. Set aside. Heat wok or non-Stick skillet over high heat until golden brown, about 1 minute on each side. Set aside and keep warm. Add remaining canola oil to wok. Add onions and stir-fry until golden, about 1 minute. Add peppers and stir ot mix. Splash in wine and stir-fry for 1 minute. Add lamb and sauce mixture and stir-fry for 1 minute or until sauce thickens. Transfer to serving platter and serve immediately 4 servings Recipe compliments of Canola Info
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