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.
