Mongolian Lamb
2 tblsp light soy sauce
1tblsp cornflour
1/4 cup Chinese rice wine
2 tblsp peanut oil
2-3 gloves of garlic (sub 2-3 tsp of crushed garlic)
4cm piece of grated ginger
1tblsp oyster sauce
2tblsp hoisin sauce
1tblsp caster sugar
1/2 tsp sesame oil
500g diced lamb
1 brown onion diced
1 green capsicum diced
2 cups of cut broccoli or cauliflower
2 cups of diced carrot
Steamed rice.

1.Combine 1 tblsp soy sauce, 1 tblsp Chinese Rice Wine and cornflour in a glass or ceramic bowl.
2.Add lamb and toss to coat.
3.Cover with plastic wrap and refrigerate for 30 minutes
4.Heat a wok over high heat. Add 2 teaspoons peanut oil. Swirl to coat.
5.Stir-fry a third of lamb for 2 to 3 mins or until browned and just cooked.
6.Transfer to a bowl. Cover to keep warm.
7.Repeat with oil and remaining lamb in 2 batches.
8.Add remaining oil to wok over high heat. Swirl to coat.
9.Add onion. Stir-fry for 2 minutes or until softened.
10.Add garlic and ginger. Stir-fry for 1 minute or until fragrant.
11.Add all other vegetables. Stir-fry until tender.
12.Return lamb to wok.
13.Add remaining soy sauce and chinese rice wine with oyster sauce, hoisin sauce, caster sugar and sesame oil.
14.Stir-fry for 1 to 2 minutes or until sauce has thickened.
15.Serve with rice.