Mongolian Lamb with Wombok
SERVES 4 PREPARATION 15 MINUTES COOKING 10 MINUTES
2 tablespoons peanut oil 500g lamb mince 3 garlic cloves, crushed 1 tablespoon grated ginger ½ cup water 2 tablespoons Chinese
cooking wine 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 2 teaspoons fish sauce 1 teaspoon cornflour 1 wombok, finely shredded 1 carrot, peeled, shredded 1 red capsicum, seeded,
finely sliced 3 spring onions, finely sliced coriander leaves to serve
1. In a wok or large frying pan, heat oil on high. Stir-fry lamb for 4-5 minutes, breaking up any lumps, until cooked through. Add garlic and ginger, then cook for 30 seconds. 2. In a small jug, whisk water, wine, hoisin, oyster and fish sauces, and cornflour together. Add to lamb, then simmer for 1 minute, stirring. 3. Toss wombok, carrot, capsicum and half the spring onion through. Stir-fry for 1-2 minutes until tender. 4. Serve topped with remaining spring onion and coriander.