mon­go­lian lamb, cab­bage and leek stir-fry

donna hay - Fresh + Light - - Light Energy Bars -

4 cloves gar­lic, crushed

1 ta­ble­spoon finely grated ginger

2 ta­ble­spoons Shaox­ing (Chi­nese cook­ing wine)

¼ cup (60ml) oys­ter sauce

1 tea­spoon sesame oil

1 tea­spoon ground co­rian­der

¼ cup (60ml) water

2 x 400g lamb back­straps, trimmed

2 tea­spoons vegetable oil sea salt and cracked black pep­per

1 leek, cut into 10cm lengths and shred­ded

4 cups (320g) shred­ded green cab­bage

1 ta­ble­spoon toasted pepi­tas (pump­kin seeds), chopped 2 tea­spoons toasted sesame seeds thinly sliced long green chilli and mi­cro (baby) mint, to serve Place the gar­lic, ginger, Shaox­ing, oys­ter sauce, sesame oil, ground co­rian­der and water in a small bowl and mix to com­bine. Set aside.

Heat a wok over high heat for 2 min­utes or un­til start­ing to smoke. Brush the lamb with 1 tea­spoon oil and sprin­kle with salt and pep­per. Cook the lamb for 4 min­utes each side or un­til dark golden and medium rare. Re­move, loosely cover with alu­minium foil and set aside. Add the re­main­ing oil to the wok, add the leek and cook for 3 min­utes. Re­move and set aside. Add the cab­bage and cook for 3–4 min­utes or un­til charred. Di­vide the leek and cab­bage be­tween bowls. Add the sauce to the wok and cook for 2–3 min­utes or un­til re­duced. Thinly slice the lamb, di­vide be­tween bowls and top with the sauce. Sprin­kle with the pepi­tas, sesame seeds, chilli and mint to serve. SERVES 4.

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