Ingredients
- 1 teaspoon cornflour (cornstarch)
- 1 tablespoon soy sauce (salt-reduced)
- 1 tablespoon vinegar (rice wine vinegar)
- 2 teaspoons black bean sauce
- 1/2 teaspoon Chinese five spice powder
- 1 teaspoon oil (olive oil)
- 500 grams fresh lamb steaks (leg trimmed of fat and cut across the grain into strips)
- 1 brown onion (cut into wedges)
- 100 grams white mushrooms (button sliced)
- 2 celery ribs (thinly sliced diagonally)
- 1 large zucchini (halved lengthways, thinly sliced)
- 3 carrots (halved lengthways thinly sliced)
- 1/4 shredded Chinese cabbage
- 2 garlic cloves (minced)
- 1 teaspoon fresh grated gingerroot (finely grated)
- 2 tablespoons water
- 210 grams dry rice (1 cup Doongara specified cooked according to package directions)
How to Make
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 5: Add the lamb and sauce to the wok and toss to combine and heat through.
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Step 6: Divide the rice between plates and top with mixture to serve.
We hope you enjoy this recipe!
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