Yum! At first I thought the amount of seasoning might have been a bit light on but the flavour carried through and went well with the slightly char-grilled effect of the wok on the lamb. It contrasted the crispy vegies really well. My wok doesn't have a lid so I just used a little extra water and gave it a little longer to steam through.
Easy to do, fantastic flavour and generous serve. Way less saucy than the takeaway variety, so crisp and fresh but captures the Mongolian flavour perfectly. This recipe's a keeper, thanks!