Name: Mongolian lamb mince with wombok
Prep time: 15 min
Cook time: 10 min
Total time: 25 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; 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

Mongolian lamb mince with wombok

A quick and easy mince dish packed with classic Asian flavours, this beautiful recipe is perfect for midweek family dinners. Serve with rice or noodles for a filling meal.

Serves 4

Prep

15M

Cook

10M

Total

25M

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

Method

1.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.

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

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

4.Serve topped with remaining green onion and coriander.