Mongolian Lamb And Vegetables

• 2 tbsp peanut oil
• 1 lb ground lamb
• 3 cloves garlic, crushed
• 1 tbsp grated ginger
• 2 tbsp Chinese cooking wine or sherry
• 2 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 2 tsp fish sauce
• 1 tsp cornstarch
• 1 small Chinese cabbage, finely shredded
• 1 None carrot, peeled and cut into matchsticks
• 1 None red pepper, seeded and thinly sliced
• 3 None green onions, thinly sliced diagonally

1. Heat oil in a wok or large skillet on high heat. Stir-fry ground lamb, in 2 batches, for 4-5 mins, breaking up lumps with the back of a spoon, until brown and cooked through. Add garlic and ginger and cook for 30 seconds.
2. Whisk cooking wine, hoisin sauce, oyster sauce, fish sauce, cornstarch and 1/2 cup water in a small bowl. Add to lamb and simmer for 1 min.
3. Add cabbage, carrot, pepper and 1/2 of the green onion. Stir-fry for 1-2 mins, until vegetables are tender but crisp. Spoon into bowls and sprinkle with remaining green onion.

peanut oil, ground lamb, garlic, ginger, wine, hoisin sauce, oyster sauce, fish sauce, cornstarch, chinese cabbage, carrot, red pepper, green onions

Taken from recipes-plus.com/api/v2.0/recipes/27257 (may not work)