Oriental-style lamb stir-fry

A simple Chinese-style stir-fry for those who don't have many specialist ingredients. A simple and healthy dish.

Oriental-style lamb stir-fry

Servings:	Serves 2
Calories per serving:	811
Ready in:	35 minutes
Prep. time:	15 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	31st October 2012

Best recipe review Tender lamb, glorious ginger 5/5 Just the best flavours The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 175 g lamb fillet, trimmed of fat and cut into thin strips
• 2.5 cm piece of ginger, peeled and chopped.
• 3 garlic cloves, peeled and crushed
• 4 spring onions, trimmed and sliced on the diagonal
• 225 g mushrooms, wiped clean and thinly sliced
• 1 red bell pepper, deseeded and thinly sliced
• 1 tablespoon dark soy sauce
• 1 tablespoon hoisin sauce
• Coriander or parsley leaves to garnish

vegetable rice

• 150 g basmati or long grain rice
• A handful of cooked vegetables of your choice - we used broccoli

Method

1. Cook the rice and the broccoli or whatever vegetables you are adding to it
2. Meanwhile ,spray a wok with a little oil (wipe with an oiled paper towel if you don't have an oil spray)
3. Stir-fry the lamb over a high heat for a few minutes until browned
4. Add the ginger, garlic, red pepper, half of the spring onions and stir-fry for 3 minutes
5. Add the remaining ingredients and mix well
6. Serve immediately

Variations

Serve with noodles, in which case, add the noodles at the final stage so they are coated with the sauce.

Chef's Notes

If you use ginger in small amounts, buy lots this time and make your own homemade lazy ginger - it keeps forever.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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