Mongolian Lamb Stir-Fry

• 1 tbsp oil
• 1 lb lamb loin, cut into strips
• 3 None onions, sliced
• 1 None green pepper, seeded, chopped
• 2 cloves garlic, minced
• 2 tsp chili, chopped
• 1 tsp fresh ginger, grated
• 1/2 cup chicken stock
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 2 tsp cornstarch
• None None cooked noodles, to serve

1. Heat oil in a wok or large frying pan over high heat. Working in batches, stir-fry lamb for 2-3 mins, until brown on all sides. Set aside. Add onion, pepper, garlic, chili and ginger. Stir-fry for 2 mins. Return lamb to pan. Whisk together chicken stock, soy sauce, oyster sauce and cornstarch then add to wok. Bring to a boil, reduce heat and simmer for 3 mins, until sauce has thickened slightly. Serve with noodles.

oil, lamb loin, onions, green pepper, garlic, chili, ginger, chicken stock, soy sauce, oyster sauce, cornstarch, noodles

Taken from recipes-plus.com/api/v2.0/recipes/24861 (may not work)