mongolian lamb, cabbage and leek stir-fry
- 4 cloves garlic, crushed
- 1 tablespoon finely grated ginger
- 2 tablespoons Shaoxing (Chinese cooking wine)
- ¼ cup (60ml) oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground coriander
- ¼ cup (60ml) water
- 2 x 400g lamb backstraps, trimmed
- 2 teaspoons vegetable oil
- sea salt and cracked black pepper
- 1 leek, cut into 10cm lengths and shredded
- 4 cups (320g) shredded green cabbage
- 1 tablespoon toasted pepitas (pumpkin seeds), chopped
- 2 teaspoons toasted sesame seeds
- thinly sliced long green chilli and micro (baby) mint, to serve
- Place the garlic, ginger, Shaoxing, oyster sauce, sesame oil, ground coriander and water in a small bowl and mix to combine. Set aside.
- Heat a wok over high heat for 2 minutes or until starting to smoke. Brush the lamb with 1 teaspoon oil and sprinkle with salt and pepper. Cook the lamb for 4 minutes each side or until dark golden and medium rare. Remove, loosely cover with aluminium foil and set aside.
- Add the remaining oil to the wok, add the leek and cook for 3 minutes. Remove and set aside. Add the cabbage and cook for 3–4 minutes or until charred. Divide the leek and cabbage between bowls. Add the sauce to the wok and cook for 2–3 minutes or until reduced.
- Thinly slice the lamb, divide between bowls and top with the sauce. Sprinkle with the pepitas, sesame seeds, chilli and mint to serve. Serves 4
Photography: William Meppem
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