Quick & Easy

Mongolian lamb with wombok

Mongolian Lamb with WombokAustralian Women's Weekly
4
15M
15M
30M

Ingredients

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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