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How to make Mongolian lamb and snow pea stir fry

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2 teaspoons brown sugar
  • 1 teaspoon cornflour
  • 1 tablespoon peanut oil
  • 400g Coles Australian lamb backstraps, thinly sliced
  • 1 red onion, cut into wedges
  • 6 spring onions, cut into 5cm lengths
  • 200g snow peas, ends trimmed, halved diagonally
  • 220g jar Five Tastes Mongolian paste
  • 1/2 cup coriander leaves
  • Toasted sesame seeds, to serve
  • Thinly sliced chilli, to serve
  • Steamed jasmine rice, to serve

Method

  • Step 1 Combine sugar and cornflour in a bowl. Add 2 tablespoons water and combine.
  • Step 2 Heat 1 teaspoon of the oil in a wok over high heat. Add one-quarter of the lamb and stir-fry for 2 mins or until brown. Transfer to a heatproof bowl. Repeat in 3 more batches with the remaining oil and lamb, reheating the wok between batches.
  • Step 3 Add the red onion and spring onion to the wok and stir-fry for 2 mins or until the onion softens slightly. Add snow peas and stir-fry for 1 min or until just tender. Return the lamb to the pan with the paste and stir-fry for 1 min or until heated through. Add the cornflour mixture and stir-fry for 1-2 mins or until the sauce boils and thickens. Remove from heat. Add half the coriander and toss to combine.
  • Step 4 Divide among serving bowls. Sprinkle with remaining coriander, sesame seeds and chilli, and serve with the rice.