insideKENT Magazine Issue 85 - April 2019 | Page 97

EASTER
EASTER W I T H
A T W I S T CONT.
Easter Spring Lamb – Mongolian Style
Recipe by Wing Yip
Serves 2-3
Main ingredients Method
• 400g lamb leg, thin strips
• 2tbsp vegetable oil
• 2 cloves garlic, minced
• 1tbsp Mai Siam Sriracha Sauce
• 1/2 fresh red chilli, sliced
• 4 spring onions, sliced
• 1tsp sesame seeds 1. Combine the marinade ingredients in a bowl.
For the marinade 4. Preheat a wok over a medium-high heat and add the oil. Then add
the garlic and lamb and stir-fry for 1-2 minutes until sealed. Add the
sriracha sauce and any remaining marinade to the wok and cook for
a further minute, adding a splash of water if it’s looking a bit dr y.
• 1tbsp Wing Yip Dark Soy Sauce
• 1tbsp red wine vinegar
• 1tsp chicken stock powder
• 1/2 tsp light brown sugar
• 1/2 tsp Wing Yip Sesame Oil
2. Remove any excess fat from the lamb and slice ag ainst the grain
into medium strips.
3. Add the strips of lamb to the marinade and leave to rest for at least
15-20 minutes, or preferably one hour.
5. Serve with rice and garnish with the fresh red chilli, spring onions
and sesame seeds.
97