Created by ImPat on September 2, 2019
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.
Step 2: Heat a wok over high heat for 2 minutes or until starting to smoke.
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.
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.
Step 5: Divide the leek and cabbage between bowls.
Step 6: Add the sauce to the wok and cook for 2–3 minutes or until reduced.
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.