Sticky Lamb Cups

Sticky Lamb Cups

Ingredients:

• 1 tsp vegetable oil

• 500 gm lamb stir-fry strips

• 1/3 cup hoisin sauce

• 2 tsp plum sauce

• ¼ cup roasted cashews, chopped

• 4 green spring onions, sliced thinly

• Small red or green cabbage leaves

• 1 medium carrot, grated

Method:

Heat oil in a wok. Add lamb in 2 batches. Stir-fry until just cooked. Remove from wok and drain on absorbent paper. Add sauces to the wok and cook for 2 minutes, or until sauces reduce or thicken. Return lamb, cashew and half spring onions to wok. Stir-fry until hot and combined

To Serve:

Divide mixture among cabbage leaves. Top with carrot and remaining spring onions, or toppings of your choice.