Mongolian-Style Lamb Stir-Fry with Garlic
Rice
An Aussie takeaway favourite, this
stir-fry owes its tasty roots to Northern China. You’ll sizzle lamb mince,
onion and carrot before adding your hoisin, five-spice and chilli
sauce. Serve with buttery garlic rice on the side and dig in.
For 2 people [double
for 4]
1/2 tsp dried chilli flakes
16g tomato paste
15ml Chinese rice wine
40g hoisin sauce
1 spring onion
15ml soy sauce
1/2 tsp five-spice mix
130g basmati rice
1 carrot
250g British lamb mince
2 garlic cloves
1 brown onion
You’ll also need
Butter, flour, pepper, salt, sugar,
vegetable oil
Cooking instructions for 2
people [double for 4]
1. Peel and finely chop (or grate) half the garlic (you'll
use the rest later!)
Heat a pot with a matching lid over a
low heat and add a knob of butter
Once melted, add the chopped
garlic with a pinch of salt and cook for 1 min or
until fragrant
2. Once fragrant, add the basmati rice and
300ml [600ml] cold
water to the pot, give everything a good mix up and bring to the boil
over a high heat
Once boiling, reduce the heat to very
low and cook, covered, for 10-12 min or until all the water has absorbed and
the rice is cooked. Once cooked, remove
from the heat and keep covered until serving – this is your garlic rice.
3. Peel and cut the brown onion[s] into
quarters, then separate the wedges so you end up with a pile of onion petals. Top, tail, peel and slice the carrot[s] into
discs on the diagonal. Slice each
individual carrot disc into matchsticks.
4. Heat a large, wide-based pan
(preferably non-stick) with a small drizzle of vegetable oil over
a high heat. Once hot, add the lamb
mince with a generous pinch of salt and cook for 5-6
min or until nicely browned all over, breaking it up into large chunks with a
wooden spoon as you go. Boil half a
kettle.
5. Trim, then slice the spring
onion[s] finely,
keeping the whites and greens separate
Peel and finely slice (don’t chop!)
the remaining garlic
Once the mince is browned, add the onion
petals and carrot matchsticks to the pan
Cook for 4-5 min, stirring frequently
until starting to soften and the mince is cooked through (no pink meat!)
6. Meanwhile, dissolve
the hoisin sauce and tomato paste in
150ml [275ml] boiled
water
Add the soy sauce, Chinese
rice wine, half [all] the five-spice
mix (cooking for 2? Save the rest for another recipe!) and half the chilli
flakes (can't handle the heat? Go easy!)
Season with a generous pinch of salt and
a pinch of sugar – this is your hoisin
stock.
7. Once the onion petals are
starting to soften, add the spring onion whites (you’ll use
the spring onion greens for garnish), sliced garlic and 1 tbsp [2
tbsp] flour to the pan and cook for 1 min or until fragrant.
Once fragrant, add the hoisin
stock to the pan and reduce the heat to medium
Cook for 2-3 min or until the sauce
has thickened to a bolognese-like consistency – this is your Mongolian-style
lamb stir-fry.
Serve the Mongolian-style
lamb stir-fry over the garlic rice. Garnish with the reserved spring
onion greens, remaining chilli flakes (not a fan of spice?
Just add a little!) and plenty of black pepper. Enjoy!
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