Mongolian Lamb Mince with Wombok
Main
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
2 tablespoon hoi sin sauce
2 tablespoon oyster sauce
2 teaspoon fish sauce
1 teaspoon cornflour
1 wombok finely shredded
1 carrot peeled, shredded
1 red capsicum seeded, finely sliced
3 green onions finely sliced
coriander leaves to serve
Description
Accompany with steamed rice or noodles, if liked. You could also use sliced lamb steaks, if liked.
15 mins preparation
10 mins cooking
Directions
In a wok or large frying pan, heat oil on high.
Stir-fry lamb in 2 batches for 4-5 minutes, breaking up any lumps, until cooked through.
Add garlic and ginger and cook for 30 seconds.
In a small jug, whisk water, wine, hoisin, oyster and fish sauce and cornflour together.
Add to lamb and simmer for 1 minute, stirring.
Toss wombok, carrot, capsicum and half the green onion through.
Stir-fry for 1-2 minutes until vegetables are tender.
Serve topped with remaining green onion and coriander.