Mongolian Lamb Stir-Fry With Rice - cooking recipe

Ingredients

1 teaspoon cornflour (cornstarch)
1 tablespoon soy sauce (salt-reduced)
1 tablespoon rice wine vinegar
2 teaspoons black bean sauce
1/2 teaspoon Chinese five spice powder
1 teaspoon olive oil
500 g lamb steaks (leg trimmed of fat and cut across the grain into strips)
1 brown onion (cut into wedges)
100 g button mushrooms (sliced)
2 celery ribs (thinly sliced diagonally)
1 zucchini (large halved lengthways, thinly sliced)
3 carrots (Halved lengthways thinly sliced)
1/4 Chinese cabbage (shredded)
2 garlic cloves (minced)
1 teaspoon ginger (fresh finely grated)
2 tablespoons water
210 g rice (1 cup Doongara specified cooked according to package directions)

Preparation

Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
Add the lamb and sauce to the wok and toss to combine and heat through.
Divide the rice between plates and top with mixture to serve.