Mongolian Lamb And Vegetables

• 2 tablespoons peanut oil
• 1 pound ground lamb
• 3 cloves garlic crushed
• 1 tablespoon ginger grated
• 2 tablespoons Chinese cooking wine or sherry
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 teaspoons fish sauce
• 1 teaspoon cornstarch
• 1 chinese cabbage small, finely shredded
• 1 carrot peeled and cut into matchsticks
• 1 red pepper seeded and thinly sliced
• 3 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 grated, chinese cooking wine, hoisin sauce, oyster sauce, fish sauce, cornstarch, chinese cabbage, carrot, red pepper, green onions

Taken from www.yummly.com/recipe/Mongolian-Lamb-and-Vegetables-1402494 (may not work)