Home » Lamb Recipes » Oriental lamb stir fry
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Equipment
- Chopping boards
- knives
- peeler
- garlic crusher
- fork
- Small mixing bowl
- Mixing spoon
- Wok
- wooden spoon
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Ingredients
- 225 g (8 oz) lean Northern Ireland Farm Quality Assured lean lamb leg steaks
- 1.5 cm piece root ginger
- 2 cloves of garlic
- 2 heads of pak choi
- 3 radishes
- 1 red pepper
- 1 x 5 ml (1 tsp) sunflower oil
- 2 x 15 ml (2 tbsp) Reduced salt soy sauce
- 150 g Pre-cooked white flat noodles
- 100 g Sugar snap peas
- Handful of spinach
- 50 g Beansprouts
Dressing
- 2 x 15 ml (2 tbsp) Fresh coriander
- 2 x 15 ml (2 tbsp) Fresh basil
- 1 Red chilli
- 1 x 15 ml (1 tbsp) Sweet chilli sauce
- 1 x 5 ml (1 tsp) Soy sauce
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Method
Prepare the vegetables and herbs:
- Peel and finely slice the ginger;
- Peel and crush the garlic;
- Roughly chop the pak choi;
- Finely slice the radishes;
- Remove the stalk and seeds from the pepper and finely slice.
Prepare the dressing:
- Roughly chop the coriander and basil;
- Remove the top of the chilli, cut in half, de-seed and finely slice;
- Place the chili and herbs in a small mixing bowl, add the sweet chilli sauce and soy sauce and mix well.
Method
- On a separate chopping board, slice the lamb steaks into thin strips. Remember to wash your hands thoroughly after handling raw meat.
- Fry the lamb strips in the sunflower oil for 3-4 minutes until browned.
- Add the ginger, garlic and soy sauce and stir fry for 2 minutes.
- Add the noodles, radishes, pepper, pak choi, sugar snap peas, spinach and beansprouts, stir well and stir fry for a further 2 minutes.
- Remove the wok from the heat and pour the dressing over the stir fry.
