Better Homes and Gardens (Australia) - - Quick Dishes -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.