I have waited so long to post this recipe, my memory of what I did is probably fairly inaccurate. But I think it's pretty accurate- the only thing is that you might want to add more soy sauce or rice vinegar, depending on your tastes. When I first made this, I thought it was rather bland. Thus the reason I waited so long to post it. M was fine the way it was, but I got an inspiration to add apricot preserves to mine in order add a bit of punch. That worked out so well, and I fell in love with the stir fry afterwards.
Sweet and Spicy Mutton Stir Fry
1 large onion, halved and sliced
.75 lb snow peas, trimmed
1 bell pepper, chopped
1 leek, cut into rings
5 1½ inch pieces lemon grass
1 tbsp grated ginger
½ tbsp corn starch
1 tbsp yellow bean paste
1 tbsp Better Than Bullion Ham Flavouring
4-5 tbsp soy sauce
4-5 tbsp rice vinegar
Sugar free apricot preserves, if you want, to taste
Mix together the corn starch through the rice vinegar in a small bowl. Set aside.
Remove the lemon grass stalks, and serve over udon or rice. I put the preserves on the table, where I could add as much as I wanted. M was fine the it way it was; mine needed a bit more flavour for me.