Mu Shu Lamb Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons low sodium soy sauce, plus more
• low sodium soy sauce, for serving
• 1/4 cup fresh orange juice
• 1 tablespoon finely grated gingerroot
• 1 lb boneless lamb chop, about 1/2 inch thick
• 2 tablespoons cornstarch
• 2 tablespoons canola oil
• 8 ounces shiitake mushrooms, stems discarded and caps thinly sliced
• 1 head savoy cabbage, shredded
• 2 carrots, shaved lengthwise into long ribbons
• 1 (8 ounce) can sliced water chestnuts, chopped
• 1 cup fresh whole cilantro leaf (optional)
• 5 scallions, thinly sliced ( and green parts)
• 1 cup pancake batter (store-bought or homemade)
• 1 1/2 tablespoons sesame seeds

Recipe

• 1 in a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.
• 2 slice the lamb chops into 1/4-inch-thick strips. place the lamb in a bowl, sprinkle with the cornstarch, and toss.
• 3 heat 1 tablespoon of the oil in a large skillet over medium-high heat. add the lamb and cook, stirring occasionally, until browned, 4 to 5 minutes. transfer to a plate.
• 4 add the remaining oil to the pan and place over medium-low heat. add the mushrooms and cook, stirring occasionally, for 2 minutes. stir in the cabbage, carrots, water chestnuts, and cilantro (if using). add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes. add the lamb and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.
• 5 add the scallions to the pancake batter and pour the mixture over the casserole. sprinkle with the sesame seeds. bake until golden brown, about 20 minutes.