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Foodie Friday: Mongolian lamb san choi bao

By Jen Bishop •

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Perfect this classic in time for summer. A twist on two classic Aussie-Chinese dishes – easy yet impressive, this one is a sure-fire dinner party winner. This week’s recipe is by Sydney Queen Chow’s head chef Patrick Friesen, thanks to Australian Lamb.

Serves: 4 | Preparation: 20 minutes + marinading time | Cooking: 10 minutes

Ingredients

200g of minced and marinated lamb leg
Red and green butter lettuce to wrap (just pick and wash and keep the big leaves for san choi. Save the hearts for a salad)
1/2 onion diced
1/2 zuchinni diced
1 king brown mushroom diced
1 tbsp diced water chestnut
2 tbsp lamb sauce

Lamb marinade
50g garlic
250g fermented tofu
60g knorr liquid seasoning
125ml Shaoxing wine
12g bicarb

Mongolian lamb sauce
500g hoi sin sauce
250g ground bean sauce 250ml water
60g sugar

Method

  1. For the lamb marinade, blend ingredients until smooth and marinate lamb leg mince overnight.
  2. For the Mongolian lamb sauce, stir ingredients together until smooth. This sauce will last ages in the fridge if you want to make a big batch.
  3. When ready to serve, stir fry the marinated lamb in a saute pan or wok. When it’s half cooked add all veggies and stir fry on high heat.
  4. Add the sauce and make sure its all coated. Too much will make it salty. Serve it up and cover with toasted sesame seeds.

Find out more about Patrick and Queen Chow in Australian Lamb’s e-mag Rare Medium.

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November 16, 2018

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Jen Bishop

About Jen Bishop

Jen Bishop is our owner and publisher and an experienced journalist and editor. She founded Interiors Addict in 2011. Jen also works as a copywriter and comms consultant to small business owners and brands, helping them with their own content as well as working out what will make them appealing to the media.

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Reader Interactions

Comments

  1. SE says

    November 18, 2018 at 7:19 pm

    Is like to know the recipe for that yummy looking cocktail beside the lamb san Choi bay please?

    • Jen BishopJen Bishop says

      November 19, 2018 at 7:32 am

      We don’t have that one, sorry!

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