Mongolian lamb

• 1 3/4 lb boneless leg of lamb sliced thinly
• 8 green onions cut diagonally into 2 inch lengths
• 2 tbsp cornstarch mix with water
• 1/4 cup cold water
• 3 tbsp soy sauce
• 1/3 cup Chinese Shaoxing wine
• 1/3 cup dark soy sauce
• 1/3 cup Chinese Shaoxing wine
• 1 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp sesame seed oil
• 2 tsp rice wine vinegar
• 6 glove of garlic sliced thinly
• 1 salt and white pepper powder to taste
• 1 1/2 inches of ginger sliced thinly
• 1 medium onion cut in half sliced longways

1. marinate the lamb for 30 minutes
2. while the lamb is marinateing mix the sauce except garlic and ginger
3. heat a pan or wok add 1 tablespoon of cooking oil.
4. put the lamb into the oil stir fry till half done remove and set aside
5. add 1 tablespoon of cooking oil stir fry till aromatic add lamb and sauce into the oil stir fry add cornstarch solution let thicken add onions stir a bit remove from heat serve

green onions, cornstarch, cold water, soy sauce, wine, soy sauce, wine, sugar, soy sauce, oil, rice wine vinegar, garlic, salt, ginger, onion

Taken from cookpad.com/us/recipes/335668-mongolian-lamb (may not work)