Name: Mongolian lamb with wombok
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 500 gram lamb mince; 3 clove garlic, crushed; 1 tablespoon grated ginger; 1/2 cup water; 2 tablespoon chinese cooking wine or sherry; 2 tablespoon hoisin sauce; 2 tablespoon oyster sauce; 2 teaspoon fish sauce; 1 teaspoon cornflour; 1 small wombok, finely shredded; 1 carrot, peeled, cut into matchsticks; 1 red capsicum, seeded, finely sliced; 3 green onions, finely sliced diagonally

Mongolian lamb with wombok

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

2 tablespoon peanut oil

500 gram lamb mince

3 clove garlic, crushed

1 tablespoon grated ginger

1/2 cup water

2 tablespoon chinese cooking wine or sherry

2 tablespoon hoisin sauce

2 tablespoon oyster sauce

2 teaspoon fish sauce

1 teaspoon cornflour

1 small wombok, finely shredded

1 carrot, peeled, cut into matchsticks

1 red capsicum, seeded, finely sliced

3 green onions, finely sliced diagonally

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry mince, in 2 batches, for 4-5 minutes, breaking up lumps with the back of a spoon, until brown and cooked through. Add garlic and ginger and cook for 30 seconds.

2.In a small jug, whisk together water, cooking wine, hoisin sauce, oyster sauce, fish sauce and cornflour. Add to lamb and simmer for 1 minute.

3.Toss through wombok, carrot, capsicum and half the onion. Stir-fry for 1-2 minutes until vegetables are tender but crisp.

4.Spoon into bowls. Top with remaining onion to serve.

This recipe could also be made with sliced lamb steaks.
Note

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Ingredients

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