|Lean lamb||1 Pound, trimmed|
|Mirin||2 Tablespoon (Sweet Rice Vinegar)|
|Tamari/Soy sauce||1 Tablespoon|
|Red miso||1 Tablespoon (Red Soybean Paste)|
|Sesame seeds||1 Tablespoon|
|Safflower oil||2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Ginger slice||1 (1 1/4 Inch)|
|Carrots||1⁄4 Cup (4 tbs), julienned|
|Shredded chinese cabbage||1 Cup (16 tbs)|
|Spinach||3⁄4 Cup (12 tbs), shredded|
Slice the lamb paper thin across the grain and cut into 1 X1/2-inch pieces.
In a medium-size mixing bowl, marinate the lamb with 1 tablespoon of the mirin and the tamari for 30 minutes.
In a small bowl, combine the miso, the remaining mirin, and the sesame seeds to make a sauce.
Heat the oil in a wok or medium-size skillet over medium-high heat.
Add the garlic and ginger and stir-fry for 1 minute, then discard.
Drain the lamb and reserve liquid.
Add lamb to the wok and stir-fry for 1 to 2 minutes, then remove.
Add the carrots and stir-fry for 30 seconds with just enough of the lamb liquid to create steam.
Add the lamb and the miso sauce, toss quickly.