Moo Shu Lamb

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 lb boneless lamb loin
• 1 teaspoon cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon granulated sugar
• 2 teaspoons sesame oil
• 2 eggs, lightly beaten
• 4 garlic cloves, minced
• 16 medium mushrooms, sliced
• 1 medium cabbage, coarsely chopped
• 1 1/2 tablespoons sesame oil
• 2 teaspoons cornstarch
• 1 tablespoon soy sauce
• 1 -2 teaspoon water
• 1/4 cup chicken stock
• 3 green onions, chopped
• 12 -15 large lettuce leaves

Recipe

• 1 for the lamb:.
• 2 cut the lamb loin into thin strips.
• 3 in a large bowl, combine lamb, cornstarch, soy sauce, salt, pepper, sugar, and sesame oil.
• 4 toss to combine.
• 5 cover and refrigerate for at least 30 minutes.
• 6 for the mou shu:.
• 7 meanwhile, heat a medium saucepan over medium heat.
• 8 season egg with salt and pepper.
• 9 pour egg into pan.
• 10 rotate pan to ensure egg coats the entire surface.
• 11 fry until firm, turning once.
• 12 remove egg from pan and cut into strips.
• 13 remove lamb from the fridge.
• 14 heat a large skillet or wok over medium heat.
• 15 add 1/2 tablespoon of sesame oil.
• 16 add garlic and cook for 1-2 minutes, until fragrant.
• 17 add lamb and cook until no longer pink.
• 18 add cabbage and mushrooms.
• 19 add remaining tablespoon of sesame oil and toss to coat.
• 20 cook for an additional 8-12 minutes, until cabbage and mushrooms are cooked.
• 21 add chicken stock to de-glaze pan and let cook for 1 minute.
• 22 in a small bowl, combine cornstarch, soy sauce, and water.
• 23 stir mixture into pan.
• 24 add green onions and egg.
• 25 toss and cook for an additional 2-3 minutes.
• 26 serve moo shu lamb rolled in lettuce leaves.