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Lamb with Stir Fried Vegetables

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Serves: 4
550g / 1 1/4 lb lamb fillet, cut into strips
2.5cm / 1 inch piece fresh root ginger, peeled and cut into matchsticks
2 garlic cloves, peeled and chopped
4 tbsp soy sauce
2 tbsp dry sherry
2 tsp cornflour
4 tbsp groundnut oil
75g / 3 oz French beans, trimmed and cut in half
2 medium carrots, peeled and cut into matchsticks
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
225g can water chestnuts, drained and halved
3 tomatoes, chopped
freshly cooked sticky rice in banana leaves, to serve (optional)

Place the lamb strips in a shallow dish. Mix together the ginger and half the garlic in a small bowl. Pour over the soy sauce and sherry and stir well. Pour over the lamb and stir until coated lightly. Cover with cling film and leave to marinate for at least 30 minutes, occasionally spooning the marinade over the lamb.

Using a slotted spoon, lift the lamb from the marinade and place on a plate. Blend the cornflour and the marinade together until smooth and reserve.

Heat a wok or large frying pan, add 2 tablespoons of the oil and when hot, add the remaining garlic, French beans, carrots and peppers and stir-fry for 5 minutes. Using a slotted spoon, transfer the vegetables to a plate and keep warm.

Heat the remaining oil in the wok, add the lamb and stir-fry for 2 minutes or until tender. Return the vegetables to the wok with the water chestnuts, tomatoes and reserved marinade mixture. Bring to the boil then simmer for 1 minute. Serve immediately with freshly cooked sticky rice in banana leaves, if liked.

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