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Mongolian Lamb

Mongolian Lamb

2 Tbsp soy sauce
2 tsp cornflour
2 tsp sugar
1 egg
1/2 tsp bi-carb soda
500g diced lamb
1/4 cup oil
2 onions wedged
2 cloves garlic crushed
1 Tbsp grated ginger
2 Tbsp water
1 Tbsp hoisin sauce
pinch of Chinese 5 spice
1 Tbsp sweet chilli sauce
1/2 large red capsicum sliced

Combine soy sauce, sugar, cornflour, egg and bicarb in bowl (not metal). Add meat and Mix well; stand for 30 minutes. Heat 1/2 the oil in wok; fry onion and garlic until golden; remove from wok. Add remaining oil to wok and fry marinated lamb until browned. Add remaining ingredients and return onion to wok and heat for 3 minutes.
Serve with rice.

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