Soy Lamb, Mushroom and Broccolini Stir Fry
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
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
- 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>