2 tsp, or canola variety
Lean lamb mince
Gourmet Garden Paste, Thai Seasoning
250 g, halved
Coleslaw, without dressing
1 medium, juiced
½ cup(s), leaves, chopped
- Heat a wok over medium-high heat. Add oil and heat for 10 seconds. Stir-fry lamb, breaking up lumps, for 3–4 minutes or until browned. Stir in seasoning paste and reduce heat to low. Add tomatoes and stir-fry for 2 minutes or until tomatoes start to soften.
- Add coleslaw mix, fish sauce and juice and stir-fry for 1 minute. Top lamb mixture with bean sprouts and coriander to serve.