Lamb Char Siu Stir-fry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 600 g lamb fillets, thinly sliced
• 2 tablespoons peanut oil
• 3 tablespoons rice vinegar
• 4 tablespoons char siu sauce
• 3 tablespoons ketjap manis
• 3 garlic cloves, crushed
• 2 red chilies, sliced thinly
• 1 tablespoon peanut oil, extra
• 1 red capsicum (200g)
• 10 broccoli florets, small, if they are large 5 cut in half
• 4 large fresh shiitake mushrooms (90g)
• 3 large oyster mushrooms (80g)
• 100 g snow peas, trimmed
• 120 g bean sprouts
• 300 g fresh noodles

Recipe

• 1 add 1 tablespoon peanut oil to a wok, cook lamb in batches until browned, adding more peanut oil as needed. set to one side.
• 2 de-glaze wok with rice vinegar, add extra 1 tablespoon of peanut oil, add pepper, chilies and garlic, stir-fry until veg start to soften.
• 3 add mushrooms, florets and return lamb to wok, add sauce and ketjap manis, stir-fry 3-4 min's, add snow peas and bean sprouts, stir-fry until sprouts are just tender, about 3 min's. add noodles and stir-fry to heat through.
• 4 serve as is.