Mongolian Lamb Stir-Fry With Rice

Recipe by ImPat
READY IN: 35mins




  • Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
  • 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.
  • 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.
  • 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.
  • Add the lamb and sauce to the wok and toss to combine and heat through.
  • Divide the rice between plates and top with mixture to serve.