Mongolian Lamb

Bahan-bahan (4 porsi)

• 350 g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1)
• 1/2 tsp baking soda ((bicarb soda) (tenderiser, Note 2))
• 1 tsp cornflour / cornstarch
• 1 tbsp light soy sauce ((or all purpose, Note 3))
• 1 tbsp Chinese cooking wine ((Note 4 subs))
• 3 tsp cornflour / cornstarch
• 2 tsp dark soy sauce ((Note 3))
• 1 tsp light soy sauce ((or all purpose, Note 3))
• 1 1/2 tsp Sambal Oelak or other chilli paste ((or omit for no spice))
• 3 tbsp hoisin sauce ((I used Lee Kum Kee brand))
• 2 tbsp Chinese cooking wine ((Note 4 subs))
• 1/4 tsp Chinese five spice powder ((Note 5))
• 3/4 cup water
• 1 tsp sesame oil (, toasted (Note 6))
• 2 tbsp vegetable oil ((or canola or peanut))
• 1 large onion (, cut into large 2.5cm / 1" squares)
• 2 cloves garlic (, finely chopped)
• 4 g reen onions (, cut into 5cm/2" lengths)