warriors mongolian lamb stir fry
Recipes
Lamb
Warriors Mongolian Lamb Stir-Fry
“One of the clearest memories of my childhood is of my mother working in the kitchen. She didn’t use an ordinary knife or kitchen bench, she used to squat on the floor. And she was very efficient with it, she could chop meat and vegetables so quickly.” - Susan, 75, Chatswood NSW
Ingredients
- 250g lamb, cut into strips
- 1 egg
- 1 tsp bicarbonate soda
- 1 tsp sugar
- 2 tbsp light soy sauce
- 1 tsp cornflour
- vegetable or peanut oil
- 1 red capsicum, sliced
- 1 large onion, sliced
- 2 cloves of garlic, crushed
- 1 tsp grated ginger
- 1 fresh red chilli, chopped
- chopped shallots and coriander to serve
- boiled jasmine rice to serve
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 3 tablespoons water
- 1tsp cornflour
Directions
- Combine lamb, egg, bicarbonate soda, sugar, soy sauce, cornflour
- in a bowl. Marinade in the fridge for 1-2 hours.
- Combine hoisin, oyster sauce, cornflour and water in a bowl, and
- set aside until needed.
- Heat oil in wok or frypan. Add onion & capsicum, cook for 3 mins. Remove from pan and set aside.
- Add more oil to the wok, add the garlic & ginger. Cook for 2 mins.
- Add lamb to wok and cook for 8 minutes. Add capsicum and onion back to wok, cook for a further 3 minutes. Add sauce, stir until combined and heated through.
- Serve on jasmine rice with shallots and coriander on top.
