Mongolian lamb with wombok

Step 1

Heat oil in a wok or large frying pan on high. Stir-fry mince, in 2 batches, for 4-5 minutes, breaking up lumps with the back of a spoon, until brown and cooked through. Add garlic and ginger and cook for 30 seconds.

Step 2

In a small jug, whisk together water, cooking wine, hoisin sauce, oyster sauce, fish sauce and cornflour. Add to lamb and simmer for 1 minute.

Step 3

Toss through wombok, carrot, capsicum and half the onion. Stir-fry for 1-2 minutes until vegetables are tender but crisp.

Step 4

Spoon into bowls. Top with remaining onion to serve.