Mongolian Lamb And Vegetables - cooking recipe

Ingredients

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

Preparation

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.
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.
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.