Recipe
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
- Serves 2
- Prep Time 10 mins
- Cooking Time 15mins
Ingredients
- Serves 2
Method
- 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.
Tips
- Sliced lamb fillet work best in this recipe, however could be replaced with lamb leg chops.
- The smaller the chilli, the hotter it will be. If you don’t have fresh chilli,
you can use hot chilli sauce.