This dish gets a big tick from us - it's low-fat, great value and on the table in 10 minutes.


  • olive oil cooking spray
  • 2 garlic cloves, crushed
  • 500g lean lamb mince (see note)
  • 3cm piece ginger, peeled, grated
  • 300g Chinese cabbage, shredded
  • 1 red capsicum, thinly sliced
  • 4 green onions, sliced diagonally
  • 120g snow peas, trimmed, thinly sliced
  • 1/4 cup hoisin sauce
  • 1 tablespoon warm water


  1. Heat a wok over high heat until hot. Lightly spray with oil. Add garlic and mince. Stir-fry, breaking up mince with a wooden spoon, for 2 to 3 minutes or until browned. Transfer to a plate and set aside.
  2. Lightly spray wok with oil again. Add ginger, cabbage, capsicum, green onion and snow peas. Stir-fry for 3 to 4 minutes or until just tender. Return mince to wok.
  3. Combine hoisin sauce and warm water. Add to mince mixture. Stir-fry for 1 minute or until heated. Spoon into bowls. Serve.