Name: Mongolian lamb stir-fry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 600 gram lamb strips; 2 clove garlic, crushed; 1 centimetre piece fresh ginger (5g), grated; 1 medium brown onion (150g), sliced thickly; 1 medium red capsicum (200g), sliced thickly; 230 gram can bamboo shoots, rinsed, drained; 1/4 cup (60ml) soy sauce; 1 tablespoon black bean sauce; 1 tablespoon cornflour; 2 tablespoon rice wine vinegar; 6 green onions, cut into 5cm lengths

Ingredients

2 tablespoon peanut oil

600 gram lamb strips

2 clove garlic, crushed

1 centimetre piece fresh ginger (5g), grated

1 medium brown onion (150g), sliced thickly

1 medium red capsicum (200g), sliced thickly

230 gram can bamboo shoots, rinsed, drained

1/4 cup (60ml) soy sauce

1 tablespoon black bean sauce

1 tablespoon cornflour

2 tablespoon rice wine vinegar

6 green onions, cut into 5cm lengths

Method

1.Heat half of the oil in wok; stir-fry lamb, in batches, until browned all over.

2.Heat remaining oil in same wok; stir-fry garlic, ginger and brown onion until onion softens. Add capsicum and bamboo shoots; stir-fry until vegetables are just tender.

3.Return lamb to wok with sauces and blended cornflour and vinegar; stir-fry until sauce boils and thickens slightly. Remove from heat; stir in green onion. Serve stir-fry with steamed rice, if desired.

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Ingredients

Method

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