Mongolian Lamb With Red Dragon Sauce

INGREDIENTS:

• 1 3/4 pounds boneless leg of lamb
• Marinade:
• 1 tablespoon soy sauce
• 1 tablespoon red dragon vinegar
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• Sauce:
• 100 gm Red dragon puree
• 5 teaspoons dark soy sauce
• 5 teaspoons dragon vinegar
• 4 teaspoons sesame oil
• 1 teaspoon granulated sugar
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• Other:
• 2 cloves garlic
• 2 green onions
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon sesame oil

Method:

Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes.
While the lamb is marinating, prepare the sauce and other ingredients.In a small bowl, combine the sauce ingredients.

Set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).

Add the sauce. Bring to a boil. Stir in the green onions. Taste and season with salt and pepper if desired. Stir-fry for 1 more minute, or until the sauce is absorbed. Remove from the heat, stir in the sesame oil, and serve.