Hunan Lamb on Cool Greens Recipe

  • 2 tablespoons Safeway SELECT Seasoned Rice Vinegar
  • 1 tablespoon Safeway SELECT 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
  • 2/3 cup lightly packed cilantro leaves
  • 1 tablespoon canola oil
  • 1 large onion, halved and thinly sliced
  • 1 pound 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. Add cornstarch; stir until smoothly blended. Add hoisin sauce, chili paste, and sugar; blend well. Set aside.
  2. In a large serving bowl, mix greens, cucumber, and two-thirds of the cilantro.
  3. Heat canola oil in a wide non-stick frying pan over medium-high heat. Add onion and cook, stirring often, until soft (about 5 minutes); add water, 1 tablespoon at a time, if pan appears dry. Add lamb and cook, stirring often, until done to your liking; cut in thickest part to test (2 to 3 minutes for medium-rare).
  4. Stir hoisin mixture and pour into pan. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes). Immediately spoon lamb mixture over greens. Sprinkle with remaining cilantro.