Mongolian Lamb
Ingredients
700g diced lamb
1 teaspoon crushed garlic
2 tablespoons soy sauce
2 tablespoons red wine
2 teaspoons sesame oil
3 teaspoons cornflour
1 teaspoon caster sugar
2 tablespoons olive oil
1 onion
1 bunch bok choy
2 cups rice
Method
Peel onion and cut into wedges.
Shred bok choy.
Combine lamb, garlic, half soy sauce, half red wine, half sesame oil and 2 teaspoons cornflour. Set aside for 30 minutes to marinate.
Cook rice to packet instructions.
Combine the sugar and the remaining soy sauce, red wine, sesame oil and cornflour.
Set aside.
Heat 1/3 of the olive oil in a wok over high heat and swirl to coat the sides.
Add the onion and stir fry for 2 minutes.
Transfer to a bowl.
Heat another 1/3 of the olive oil and add half the lamb.
Stir fry for 2 minutes and transfer to the bowl with the onions.
Repeat with the remaining oil and lamb.
Return lamb and onions to the wok along with the sauce mixture and shredded bok choy and stir fry for 2 minutes.
Serve on a bed of rice.
