MONGOLIAN LAMB STIR-FRY

SERVES 4 PREP 15 MINS COOK 15 MINS

Woman’s Day (Australia) - - Everyday food -

500g lamb mince ¼ cup rice wine vine­gar 1 tbsp light soy sauce 1 tbsp corn­flour 2 cm fresh gin­ger, peeled, finely grated 3 cloves gar­lic, crushed 1 tsp se­same oil 1 tbsp veg­etable oil 2 tbsp hoi sin sauce 1 tbsp oys­ter sauce 1 red cap­sicum, seeded, diced 1 car­rot, peeled, julienne ½ wom­bok cab­bage, finely shred­ded 6 green onions, finely shred­ded steamed rice, to serve

In a large bowl, com­bine mince with vine­gar, soy sauce, corn­flour, gin­ger, gar­lic and se­same oil. Mix well.

In a wok or large fry­ing pan, heat veg­etable oil on high. Stir-fry mince mix­ture in 2 batches, 4-5 mins each, un­til evenly browned, break­ing up lumps. Re­turn all mince to wok with hoisin and oys­ter sauces, stir-fry­ing 1 min.

Add cap­sicum and car­rot to wok and stir-fry 1 min un­til ten­der crisp. Toss cab­bage and half green onion through. Stir-fry 1 min un­til just wilted. Sprin­kle with re­main­ing green onion. Serve with rice.

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