Ginger Lamb With Mushrooms And Snow Peas

Total Time: 1 hr 26 mins Preparation Time: 1 hr 10 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 1 tablespoon grated fresh ginger
• 2 tablespoons soya sauce
• 1 tablespoon sherry wine (don't use cooking sherry)
• 1 lb lamb fillet, thinly sliced
• 2 tablespoons peanut oil
• 3/4 lb button mushroom, quartered
• 1/2 lb snow peas, trimmed
• 1/2 small red cabbage, trimmed & shredded (about 1 lb)
• 2 tablespoons water

Recipe

• 1 mix the ginger, soya sauce and sherry in a medium bowl.
• 2 add the lamb to the bowl and stir to completely coat the lamb.
• 3 cover the bowl with plastic wrap and refrigerate for at least one hour to marinade the lamb.
• 4 heat 2 teaspoons oil in a wok over high heat until hot, add half the lamb and stir fry for several minutes until the lamb is tender.
• 5 remove lamb from wok and set aside.
• 6 repeat using another 2 teaspoons oil and remaining lamb.
• 7 remove lamb from wok and set aside.
• 8 heat the remaining oil in the wok and add the mushrooms, snow peas and red cabbage and stir fry for several minutes.
• 9 add the water, cover and cook until the vegetables are just tender.
• 10 add the lamb to the wok and stir fry for several minutes or until heated through.
• 11 serve with steamed or fried rice.