Preparation time 15 mins Cooking time 15 mins Serves 4
2 tsp bicarbonate of soda
500g lamb leg steak, thinly sliced 2 Tbsp cornflour
3 Tbsp extra virgin olive oil
light in flavour
2 green capsicum, thinly sliced 200g brown mushrooms, thinly sliced 6 green shallots, trimmed, cut
into 3cm lengths
2 Tbsp Shaoxing wine (Chinese
rice wine) Steamed rice, to serve Micro herbs, to garnish
Mongolian sauce 3 Tbsp hoisin sauce 2 Tbsp kecap manis
(sweet soy sauce) 2 Tbsp oyster sauce 1 Tbsp soy sauce 1 Tbsp fish sauce 2 tsp cornflour
1 tsp water
STEP 1 Mix bicarb and 2 teaspoons of water in a large bowl. Add lamb and toss to coat. Set aside for 10 minutes. STEP 2 Meanwhile mix all Mongolian sauce ingredients in a jug and set aside.
STEP 3 Rinse lamb well under cold water (see Cook’s tips, above left), pat dry and put in a clean large bowl. Sprinkle with cornflour and toss to coat.
STEP 4 Heat a wok over a high heat. Add 1 tablespoon of the oil. Stir-fry half the lamb until browned and just cooked. Set aside. Repeat with 1 tablespoon of remaining oil and lamb. Set aside.
STEP 5 Heat remaining oil in wok. Add vegies and wine. Stir-fry for 2 minutes or until just tender. Return lamb, pour in sauce and stir-fry for 2 minutes. Serve over rice, garnished with micro herbs.