MONGOLIAN LAMB STIR-FRY
SERVES 4 PREP 15 MINS COOK 15 MINS
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.