Mongolian Lamb Stir-Fry With Rice

Submitted by I'mPat

"Love Mongolian Lamb and this one from Australian BH&G Diabetic Living looks like it is packed with flavour and also healthy."

 

• Ready In: 35mins
• Ingredients: 17
• Yields: 4 main meals
• Serves: 4

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)

directions

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.

Reviews

[Peter J]

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.

 

[JennyMidget]

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!