Ingredients
- 4 cloves garlic, minced
- 1 tablespoon ginger root (finely grated)
- 2 tablespoons Shaoxing wine (Chinese cooking wine or dry sherry)
- 1/4 cup oyster sauce (60ml)
- 1 teaspoon sesame oil
- 1 teaspoon ground coriander
- 1/4 cup water (60ml)
- 800 grams lamb (backstraps, trimmed)
- 2 teaspoons oil (vegetable oil)
- Sea salt
- Cracked black pepper
- 1 leek, shredded (cut into 10cm lengths)
- 4 cups green cabbage (shredded, 320 grams)
- 1 tablespoon pepitas (toasted, chopped, pumpkin seeds)
- 2 teaspoons sesame seeds (toasted)
- Green chilli, long and thinly sliced to serve
- Micro mint, to serve (baby mint)
How to Make
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Step 1: 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.
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Step 2: Heat a wok over high heat for 2 minutes or until starting to smoke.
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Step 3: 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.
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Step 4: 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.
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Step 5: Divide the leek and cabbage between bowls.
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Step 6: Add the sauce to the wok and cook for 2–3 minutes or until reduced.
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Step 7: Thinly slice the lamb, divide between bowls and top with the sauce and sprinkle with the pepitas, sesame seeds, chilli and mint to serve.
We hope you enjoy this recipe!
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