On Vegetarian Mutton

When I was looking for the shrimp last week, mutton caught my eye.  Absolutely no reason for that, but it just did.  When picking out recipes for the week, I was leafing through my Wok cookbook, and, what do you know- there were several good looking recipes with lamb!  I was pumped, and got the bag of mutton on the next trip to the Asian market. 
And so, I think I died that night and went to heaven.  Seriously.  Literally.  It.  Was.  So.  Good.
That's all that I have to say.  Perfection in every aspect.  The mutton was actually kind of funny- it was this huge brown block, and had to be microwaved for almost five minutes before M and I could crumble it into the wok.  And then we had to wait for the stuff to heat through, but, hey, it was so worth it.  The combo of veggies was just perfect, and the sauce was excellent.  I can't really remember what meat tastes or feels like, and I never had eaten mutton before I turned vegetarian, but it seemed real enough, and had a subtle and interesting flavour.  Just try it- you'll see what I mean.  And then think you have gone to heaven too.

Blows-Your-Sock-Off Vegetarian Mutton Stir Fry

Serves 4-6

Inspired by Wok

1 package vegetarian mutton, defrosted and broken into bits (I think mine was about 3-4 cups)
2 medium-small onions, sliced thick
1 monster carrot, coined
.75 lb shiitake mushrooms, chopped large
.75 lb snap peas, trimmed
1 red bell pepper, chopped
2 small baby bok choy, cut into strips
3 cloves garlic, pressed
1 inch ginger, chopped
4 tbsp hoisin sauce
6 tbsp soy sauce
6 tbsp rice vinegar
6 tbsp mirin
Chili sauce, to taste
½ tbsp corn starch

Mix together the hoisin sauce through corn starch in a small bowl. Set aside.

Heat a wok over high heat with a bit of water. Add the onion and carrot, and cook for two minutes. Add the shiitakes, and then after two more minutes add the snap peas and bell pepper. Mix through and add the garlic and ginger. Cook for another minute or so, and then add the bok choy. When that has wilted (and there is room in the wok), add the mutton and sauce, and heat through. Serve over rice, topped with cashews.

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