Lamb In Oyster Sauce With Oyster Mushrooms On A Bed Of Baby Spin

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 350 g lamb fillets, sliced into 1-inch rounds
• 1 1/2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 pinch sugar
• 3 tablespoons peanut oil
• 3 garlic cloves, finely chopped
• 1 fresh chili pepper, deseeded and finely chopped
• 200 g baby spinach leaves
• 1 tablespoon dry sherry
• 1 pinch dried chili pepper flakes
• 100 g oyster mushrooms
• 1 tablespoon balsamic vinegar
• salt
• fresh ground black pepper

Recipe

• 1 press each round of lamb with your fingers, a meat mallet, or the flat of a knife until half the thickness, then slice into thin pieces. place in a bowl and toss with 1/2tbsp light soy, the oyster sauce, sugar, salt and pepper, then place to one side.
• 2 heat your wok until smoking before adding 1 tbsp groundnut oil, then the garlic and chopped chilli. stir fry for a few seconds, then add the spinach and toss until warmed through. pile onto a warm serving plate.
• 3 bring the wok back to temperature and add another 1 tbsp groundnut oil, then stir-fry the lamb for 2-3 minutes, or until cooked as you like.
• 4 pour in the sherry and sprinkle over the chilli flakes. pile onto the spinach leaves.
• 5 bring the wok back to temperature and add the remaining 1tbsp groundnut oil. add the mushrooms and stir-fry for one minute.
• 6 add a splash of water to steam the mushrooms for another minute or so, then season to taste with balsamic and light soy sauce. spoon onto lamb and serve.