INGREDIENTS
For the Lamb:
2 pounds American lamb cut thinly for stir fry (use leg of lamb of shoulder cut)
3 Tablespoons Soy Sauce
1 Tablespoon grated ginger
1 Tablespoon grated garlic
1 Tablespoon ketchup
1 Tablespoon chilli sauce (more or less to taste)
1 teaspoon sesame oil
Stir Fry Veggies:
1 Tablespoon sesame oil (or any neutral oil)
3 Bok Choy cut up into slices
2 carrots sliced
2 cups mushrooms sliced
2 cups green beans
1 red onion sliced
1 red pepper sliced
Stir Fry Sauce:
1 cup broth
1/2 cup soy sauce
2 tablespoons ginger
1 tablespoon garlic
1 Tablespoon cornstarch
2 Tablespoon chilli sauce (more or less to taste)
1 teaspoon honey
1 teaspoon rice vinegar
Garnish:
1/4 cup cilantro chopped
2 Tablespoons mint chopped
1/4 cup chopped Peanuts
2 tablespoons Chilli Sauce (extra)
DIRECTIONS
1. Place the lamb in a bowl and add all the marinade ingredients except the oil and mix well.
2. You can marinade the lamb for 10 minutes and upto 3 hours.
3. Preheat a wok with the sesame oil until really hot, then add in the veggies and keep stir frying for 4-8 minutes (depending on the size of your veggies). Veggies should be crisp and vibrant.
4. Remove the veggies on to a plate and add the remaining oil to the pan.
5. Add the lamb once the pan is hot and stir fry it for 5-7 minutes (depending on the thickness of the lamb slices). Don't over cook the lamb.
6. While the lamb is cooking, make the stir fry sauce by mixing all ingredients in a large liquid cup or bowl.
7. Once the lamb is ready, add in the veggies, noodles and sauce to the pan.
8. Toss the stir fry together and bring the sauce to a boil. As soon as it boils, drop the heat to low and let the sauce simmer for just 2 minutes.
9. Finish off with fresh cilantro, mint and top with chopped peanuts.10. Add in dollops of chilli sauce if you want extra spice to your stir fry.
11. Serve right away and enjoy!! :)
