Soy Lamb, Mushroom and Broccolini Stir Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from a local newspaper. The chef who owns this recipe is a Peter Howard, an Australian. Ingredients:
2 tablespoons soy sauce |
2 tablespoons honey |
1 tablespoon oyster sauce |
1 small red chile, deseeded and finely chopped |
400 g lamb fillets or 400 g loin lamb, finely sliced |
2 tablespoons peanut oil |
1 small onion, peeled and cut into wedges |
250 g button mushrooms, roughly chopped |
1 bunch broccolini, washed and chopped |
1 small red capsicum, deseeded and finely sliced |
Directions:
1. Mix the soy, honey, oyster sauce with the chilli; add the lamb and toss to coat.
2. Lift the lamb from the marinade and reserve both.
3. In a wok, heat half the oil to smoke point and quickly seal the lamb slices; this make takes two batches to do.
4. Keep the lamb warm and pour in the remaining oil; bring up to smoke point.
5. Add the onion and cook for 1 to 2 minutes and tip in the broccolini, mushrooms and capsicum slices.
6. Cook a further 2 minutes and then add the sealed lamb back into the wok along with the reserved lamb marinade.
7. Cook until the capsicum is done.
8. Sometimes you may need just a splash of water to help with the cooking process.
9. Add only a small amount.
10. Serve with steamed or boiled rice.
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