Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 tablespoon | Honey |
| 2 teaspoons | Cornflour blended with |
| 1 tablespoon | Water |
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.