Lamb - As sweet as honey

Ingredients

• 250 g of lean lamb or lamb loin
• 1 Hoisin sauce
• 2 tablespoons of cornstarch (or regular cornstarch)
• 3 tablespoons of peanut oil (or another oil paint suitable for high-temperature cooking)
• 1/4 cup of sesame oil
• 1. Light soy sauce, made from soybeans
• 1 tablespoon of Chingkiang vinegar
• (As a substitute, Italian balsamic vinegar, with the same flavour)
• 1 tablespoon of Shao Hsing rice wine or dry sherry
• 1 tablespoon of ginger juice or 1 teaspoon of very finely grated fresh ginger
• 1/2 cup of molasses (such as beet syrup, for example, Goldsaft from Gravschafter)
• 2 tablespoons of sugar
• 1/2 cup of cornstarch (or regular cornstarch)

Cut the meat into thin slices, following the grain.

Place the meat in a bowl, add the hoisin sauce, mix thoroughly, then sprinkle with cornstarch and mix again until the meat is evenly coated.

Mix the spices together and set aside.

Heat the peanut oil in a pan and sear the meat over medium heat, constantly stirring with two forks to separate the slices.

Remove the meat when it is well browned and cooked through.

Add the spices to the wok, bring to a boil, and then add the sesame oil.

Add the lamb and stir quickly over high heat until it is well coated in the sauce.

Serve immediately.