Yield: 4 servings
|2 tablespoons||Sesame oil|
|500 grams||Lamb fillets; cut into thin|
|\N \N||; strips|
|1 \N||Onion peeled; cut into wedges|
|1 tablespoon||Finely grated ginger|
|1 \N||Clove garlic; crushed|
|1 \N||Red capsicum; seeded and cut into|
|1 \N||Thin strips|
|1 \N||Carrot; sliced diagonally|
|250 grams||Broccoli florets|
|125 grams||Snow peas; trimmed|
|2 tablespoons||Soy sauce|
|1 tablespoon||Oyster sauce|
|2 teaspoons||Cornflour blended with|
1. Heat sesame oil in a wok or frying pan over a high heat. Add half the lamb and stir-fry for 5 minutes or until brown. Remove lamb from pan and set aside. Repeat with remaining lamb.
2. Add onion, ginger and garlic to pan and stir-fry for 2 minutes. Add red capsicum, carrot, broccoli and snow peas and stir-fry for 5 minutes or until vegetables change colour and are just tender.
3. Return meat to pan, stir in soy sauce, oyster sauce and honey and stir-fry for I minute. Stir in cornflour mixture and stir-fry for I to 2 minutes longer or until sauce boils and thickens slightly. Serve immediately with noodles.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.