Noble House Hunan Lamb Salad

Celticevergreen's Note:

This recipe is from my local Chinese restaurant.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch
• 3 tablespoons hoisin sauce
• 2 tablespoons chili paste with garlic
• 1 tablespoon sugar
• 12 cups mixed salad greens, rinsed and crisped
• 1 medium cucumber, halved and sliced
• 2/3 cup lightly packed cilantro leaf
• 1 tablespoon canola oil
• 1 large onion, halved and thinly sliced
• 1 lb lean boneless leg of lamb, trimmed of fat and cut into 3/4 inch cubes

Directions:

1. In a small bowl, whisk vinegar, soy sauce, sesame oil, and lemon juice to blend. Add cornstarch; stir until smoothly blended. Add hoisin sauce, chili paste, and sugar; blend well. Set aside.
2. In a large serving bowl, mix greens, cucumber, and two-thirds of the cilantro.
3. Heat canola oil in a wide non-stick frying pan over medium-high heat. Add onion and cook, stirring often, until soft (about 5 minutes); add water, 1 tablespoon at a time, if pan appears dry.
4. Add lamb and cook, stirring often, until done to your liking; cut in thickest part to test (2 to 3 minutes for medium-rare).
5. Stir hoisin mixture and pour into pan. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes). Immediately spoon lamb mixture over greens. Sprinkle with remaining cilantro.