2 Reviews

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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Peter J October 15, 2013

Easy to do, fantastic flavour and generous serve. Way less saucy than the takeaway variety, so crisp and fresh but captures the Mongolian flavour perfectly. This recipe's a keeper, thanks!

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JennyMidget November 04, 2012
Mongolian Lamb Stir-Fry With Rice