Ingredients
- 1/2 lb (225g) leftover cooked lamb, cut into pieces
- 1 teaspoon white wine vinegar
- 5 sliced button mushrooms
- 1/2 chopped red onion
- 7 oz (200g) shredded cabbage
- 7 oz (200g) matchstick-cut carrot
- 1/2 red bell pepper, chopped
- 1 inch (2.5cm) chopped zucchini
- 1 teaspoon garlic powder
- 2 teaspoons hoisin sauce
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- Hot sauce, to taste
- Salt and black pepper, to taste
Method
- Heat the sesame oil and cook the mushrooms, red onions, cabbage, carrot, bell pepper and zucchini until they are as tender as you like.
- Stir in everything else except the lamb.
- Cook for 2 minutes.
- Add the lamb and stir well to combine.
- Cook until the lamb is heated through.
- Taste the crackslaw once more and season again if need be.