MONGOLIAN LAMB WITH WOMBOK
SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 1469kJ
• 2 tbsp peanut oil• 500g lamb mince• 3 garlic cloves, crushed• 1 tbsp grated ginger• ½ cup water• 2 tbsp Chinese cooking wine• 2 tbsp hoisin sauce• 2 tbsp oyster sauce• 2 tsp fish sauce• 1 tsp cornflour• 1 wombok, finely shredded• 1 carrot, peeled, shredded• 1 red capsicum, seeded, finely sliced• 3 green onions, finely sliced• coriander leaves, to serve 1 In a wok or large frying pan, heat oil on high. Stir-fry lamb, in 2 batches, 4-5 mins, breaking up any lumps, until cooked through. Add garlic and ginger, cook 30 secs.
2 In a small jug, whisk water, wine, hoisin, oyster and fish sauce and cornflour together. Add to lamb, simmer 1 min, stirring.
3 Toss wombok, carrot, capsicum and half the green onion through. Stir-fry…
