The most amazing thing about this Mongolian lamb stir-fry is that it’s at once a delish Chinese restaurant staple and a weeknight wonder for the working adult. Starring easy-to-stomach lamb mince, a wholesome bunch of vegetables and an abundance of flavours from Chinese cooking wine, hoisin sauce, oyster sauce and more, you wouldn’t believe this dish takes less than half an hour from start to finish until you’ve tried it yourself.
- 2 tbsps peanut oil
- 500 g lamb mince
- 3 clove garlic, crushed
- 1 tbsp grated ginger
- ½ cup water
- 2 tbsps Chinese cooking wine
- 2 tbsps hoisin sauce
- 2 tbsps oyster sauce
- 2 tsps 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
In a wok or large frying pan, heat oil on high. Stir-fry lamb in 2 batches for 4-5 mins, breaking up any lumps, until cooked through. Add garlic and ginger and cook for 30 secs.
In a small jug, whisk water, wine, hoisin, oyster and fish sauce and cornflour together. Add to lamb and simmer for 1 min, stirring.
Toss wombok, carrot, capsicum and half the green onion through. Stir-fry for 1-2 mins until vegetables are tender.
TIP Accompany with steamed rice or noodles, if liked. You could also use sliced lamb steaks, if liked.