Mongolian Lamb

• 2 tbsp vegetable oil
• 1 lb boneless lamb, cut from loin or leg, sliced
• 3 None onions, sliced
• 3 None celery stalks, thinly sliced
• 1 None green pepper, seeded and sliced
• 1 None carrot, thinly sliced
• 2 cloves garlic, crushed
• 2 tsp chopped fresh chili pepper
• 1 tsp grated ginger
• 1/4 cup chicken stock
• 2 tsp cornstarch
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• None None Sliced green onion, steamed rice, to serve

1. Heat oil in a wok or large skillet on high heat. Stir-fry lamb, in batches, until browned and almost cooked through, about 3-4 mins per batch. Set aside.
2. Add onions, celery, pepper, carrot, garlic, chili pepper and ginger. Stir-fry 2-3 mins.
3. Mix chicken stock and cornstarch in a small bowl. Return lamb to wok with stock mixture and sauces. Bring to a boil. Reduce heat to low and simmer, stirring, 3-4 mins, until sauce thickens slightly. Top with green onion and serve with rice.

vegetable oil, boneless lamb, onions, celery stalks, green pepper, carrot, garlic, fresh chili pepper, ginger, chicken stock, cornstarch, soy sauce, oyster sauce, green onion

Taken from recipes-plus.com/api/v2.0/recipes/25203 (may not work)