Mon­go­lian Lamb with Wom­bok

SERVES 4 PREPA­RA­TION 15 MIN­UTES COOK­ING 10 MIN­UTES

Woman’s Day (NZ) - - Hit The Shop -

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.

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