Sticky Lamb Cups

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  • 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



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.

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