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.
- 15 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Mongolian lamb mince with wombok
- 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
Mongolian lamb mince with wombok
- 1In 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.
- 2In a small jug, whisk water, wine, hoisin, oyster and fish sauce and cornflour together. Add to lamb and simmer for 1 minute, stirring.
- 3Toss wombok, carrot, capsicum and half the green onion through. Stir-fry for 1-2 minutes until vegetables are tender.
- 4Serve topped with remaining green onion and coriander.
Notes
Accompany with steamed rice or noodles, if liked. You could also use sliced lamb steaks, if liked.
