MONGOLIAN LAMB STIR-FRY
SERVES 4 PREP 15 MINUTES (PLUS MARINATING) COOK 15 MINUTES
1 tablespoon cornflour ½ teaspoon Chinese five spice 1 tablespoon brown sugar 2 garlic cloves, crushed ¼ cup soy sauce 600g lamb leg steaks, thinly sliced ¼ cup peanut oil 2 brown onions, halved, cut into wedges 1 carrot, halved lengthways, sliced diagonally 1 bunch broccolini, trimmed, halved 2 tablespoons black bean sauce 1 tablespoon shao hsing (Chinese cooking wine) 2 green onions, thinly sliced 4 cups steamed long-grain rice, to serve
1 Combine cornflour, five spice, sugar, garlic and half the soy sauce in a bowl. Add lamb. Toss to coat. Marinate for 15 minutes. 2 Heat a wok over medium-high heat. Add 2 tablespoons oil. Swirl to coat. Stir-fry lamb, in batches, for 3 to 4 minutes or until browned. Transfer to a bowl. Wipe wok clean. 3 Reheat wok. Add remaining oil. Stir-fry vegetables for 2 to 3 minutes or until almost tender. Add sauce, shao shing, 2 tablespoons water and remaining soy. Stir-fry for 1 minute. Add lamb. Stir-fry for 1 minute or until heated through. Serve with onion and rice. NUTRITION: (per serve) 2998kj; 25.7g fat; 6.5g sat fat; 41.1g protein; 75.8g carbs; 6.7g fibre; 105mg chol; 1771mg sodium.