Mongolian lamb
(serves 4)



  1. Heat oil in a wok or frying pan. Stir-fry lamb in batches, until browned but not cooked through. Transfer to a plate.
  2. Add onions, capsicum, green onions, garlic, ginger and chilli. Stir-fry for 2 minutes.
  3. Return meat to wok. Blend in combined stock, sauces and cornflour. Bring to the boil, stirring. Simmer for 3 minutes. Serve immediately with rice or noodles.
    Note: If desired, add noodles to wok and toss to combine before serving.

These recipes come to you compliments of Wing & Co, your one stop Asian Food shop.