Noble House Hunan Lamb Salad

• 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
• 23 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

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

rice vinegar, soy sauce, sesame oil, lemon juice, cornstarch, hoisin sauce, chili paste, sugar, mixed salad greens, cucumber, cilantro, canola oil, onion, lean

Taken from www.food.com/recipe/noble-house-hunan-lamb-salad-469935 (may not work)