Soy Lamb, Mushroom and Broccolini Stir Fry

"I got this recipe from a local newspaper. The chef who owns this recipe is a Peter Howard, an Australian."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Mix the soy, honey, oyster sauce with the chilli; add the lamb and toss to coat.
  • Lift the lamb from the marinade and reserve both.
  • In a wok, heat half the oil to smoke point and quickly seal the lamb slices; this make takes two batches to do.
  • Keep the lamb warm and pour in the remaining oil; bring up to smoke point.
  • Add the onion and cook for 1 to 2 minutes and tip in the broccolini, mushrooms and capsicum slices.
  • Cook a further 2 minutes and then add the sealed lamb back into the wok along with the reserved lamb marinade.
  • Cook until the capsicum is done.
  • Sometimes you may need just a splash of water to help with the cooking process.
  • Add only a small amount.
  • Serve with steamed or boiled rice.

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RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
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