Mongolian lamb
(serves 4)

Ingredients

• 1 tablespoon oil
• 750g lamb fillet or back strap
• 3 onions, sliced
• 1 green capsicum, seeded and sliced
• 4 green onions, sliced
• 2 cloves garlic, crushed
• 1 teaspoon grated ginger
• 2 teaspoons chopped chilli
• 1/2 cup chicken stock
• 1/4 cup Kikkoman Soy Sauce
• 2 tablespoons Kikkoman Oyster Sauce
• 2 teaspoons cornflour

Method

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. www.wingandco.com.au