{Mongolian Lamb}

I have had this recipe sitting in drafts for over a week, instead of just getting down to it I've been complaining about the heat and the flys and about how long the kinder holidays seem when you don't have anyone to palm the kids off to for even an hour and well you know just generally putting it off, but its got to be shared, you would really love this, you should try it.  Jay says it tastes like a takeaway, I'm taking that as a compliment, a) because you gotta take them where you can get them and b) because it is essentially true !

...the dish
1 egg
2 tsp bicarbonate soda
2 tsp sugar
2 tbsp soy sauce
2 tsp cornflour
250g lamb backstrap, sliced thinly
olive oil
1 red capsicum, sliced
1 large onion, wedged
2 x baby bok choy, sliced
3 cloves garlic, crushed
2 tbsp hoisin sauce
2 tbsp oyster sauce
1 tsp grated ginger
1o drops of tabasco sauce
3 tbsp water

Combine the egg, bicarbonate soda, sugar, soy sauce and cornflour in a bowl then add in the sliced lamb and marinade for half an hour.

Heat olive oil in a wok or large frypan on high, quickly stir fry lamb until crisp in two batches, remove from pan to a plate.  Add capsicum, onion, bok choy and garlic to the pan and stir fry for a few minutes until starting to soften, while that's happening combine the hoisin, oyster, ginger, chilli and water in a bowl then add the lamb back to pan, pour over your sauce and cook for a couple more minutes till warmed thru, serve on rice.