Ingredients
-
1
-
1
-
1
-
2
-
1/2
-
1
-
500
-
1
-
100
-
2
-
-
-
-
-
Directions
Mongolian Lamb Stir-Fry With Rice, Love Mongolian Lamb and this one from Australian BH&G Diabetic Living looks like it is packed with flavour and also healthy., Yum! At first I thought the amount of seasoning might have been a bit light on but the flavour carried through and went well with the slightly char-grilled effect of the wok on the lamb. It contrasted the crispy vegies really well. My wok doesn’t have a lid so I just used a little extra water and gave it a little longer to steam through.
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Steps
|
1
Done
|
Put the Cornflour in a Small Bowl and Stir in the Soy Sauce, Vinegar, Black Bean Sauce and Five Spice Powder and Set Aside. |
|
2
Done
|
Brush a Little Oil Over a Large Wok and Heat on High Until Wok Is Hot and Add Half of the Lamb and Stir Fry For 2 Minutes or Until Lamb Is Almost Cooked and Transfer to a Plate. |
|
3
Done
|
Brush to Wok With a Little More Oil and Reheat Wok to High and Repeat With Remaining Lamb and Then Remove Lamb from the Wok and Put on the Plate With First Batch of Lamb. |
|
4
Done
|
Brush the Wok With the Remaining Oil and Heat on Medium-High and Add the Onion, Mushroom, Celery, Zucchini, Carrot, Cabbage, Garlic and Ginger and Stir Fry For 2 Minutes and Then Add the Water, Cook Covered Tossing Twice, For 2 Minutes or Until the Vegetable Are Just Tender. |
|
5
Done
|
Add the Lamb and Sauce to the Wok and Toss to Combine and Heat Through. |
|
6
Done
|
Divide the Rice Between Plates and Top With Mixture to Serve. |
