Mongolian Lamb Stir-fry With Rice

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 teaspoon cornflour (cornstarch)
• 1 tablespoon soy sauce (salt-reduced)
• 1 tablespoon rice wine vinegar
• 2 teaspoons black bean sauce
• 1/2 teaspoon chinese five spice powder
• 1 teaspoon olive oil
• 500 g lamb steaks (leg trimmed of fat and cut across the grain into strips)
• 1 brown onion (cut into wedges)
• 100 g button mushrooms (sliced)
• 2 celery ribs (thinly sliced diagonally)
• 1 zucchini (large halved lengthways, thinly sliced)
• 3 carrots (halved lengthways thinly sliced)
• 1/4 chinese cabbage (shredded)
• 2 garlic cloves (minced)
• 1 teaspoon ginger (fresh finely grated)
• 2 tablespoons water
• 210 g rice (1 cup doongara specified cooked according to package directions)

Recipe

• 1 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 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 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 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 add the lamb and sauce to the wok and toss to combine and heat through.
• 6 divide the rice between plates and top with mixture to serve.