Mongolian Lamb, Cabbage & Leek Stir-Fry
September 02, 2019
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (361.5 g)
- Calories 666
- Total Fat - 51.3 g
- Saturated Fat - 21.1 g
- Cholesterol - 146 mg
- Sodium - 841.3 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 3.2 g
- Sugars - 6.4 g
- Protein - 36.3 g
- Calcium - 97.1 mg
- Iron - 4.8 mg
- Vitamin C - 36.3 mg
- Thiamin - 0.3 mg
Place the garlic, ginger, Shaoxing wine, oyster sauce, sesame oil, ground coriander and water in a small bowl and mix to combine and then 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 and cook the lamb for 4 minutes each side or until dark golden and medium rare and then remove and loosely cover with aluminium foil and set aside.
Add the remaining oil to the wok, add the leek and cook for 3 minutes and then remove and set aside and then 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 and sprinkle with the pepitas, sesame seeds, chilli and mint to serve.
Tips & Variations
No special items needed.