Tip: Tossing the lamb in bicarb helps break down the meat and make it tender.Â
Ingredients
Method
Mix bicarb and 2 teaspoons of water in a large bowl. Add lamb and toss to coat. Set aside for 10 minutes.
Meanwhile mix all Mongolian sauce ingredients in a jug and set aside.
Rinse lamb well under cold water (see Cook’s tips, above left), pat dry and put in a clean large bowl. Sprinkle with cornflour and toss to coat.
Heat a wok over a high heat. Add 1 tablespoon of the oil. Stir-fry half the lamb until browned and just cooked. Set aside. Repeat with 1 tablespoon of remaining oil and lamb. Set aside.
Heat remaining oil in wok. Add vegies and wine. Stir-fry for 2 minutes or until just tender. Return lamb, pour in sauce and stir-fry for 2 minutes. Serve over rice, garnished with micro herbs.