Chinatown Stir Fry
- Serves:
- 2 - 3
- Preparation time:
- 10
- Cooking time:
- 10 mins
Ingredients
- 225g/8 oz New Zealand lamb neck fillet, thinly sliced
- 30ml/2 tbsp. dark soy sauce
- 15ml/1 tbsp. dry sherry
- 5ml/1 tsp. ground cumin
- 1 clove garlic, crushed
- 5ml/1 tsp. Chinese Five Spice
- 5ml/1 tsp. grated fresh ginger
- 15ml/1 tbsp. oil
- 1 large onion, cut into thin wedges
- 100g/4 oz broccoli, broken into small florets
- 1 red pepper, deseeded and sliced
- 100g/4 oz button mushrooms, sliced
- 100g/4 oz medium thread noodles, cooked (available from most supermarkets. See packet for cooking instructions although they normally require 5 minutes in boiling water then draining)
Method
1. In a bowl mix the lamb with the soy sauce, cumin, garlic, ginger and oil, cover and marinade for 30 minutes.
2. Heat a wok or large frying pan and add all the marinated ingredients.
3. Fry until sealed then add the onion and fry until starting to soften.
4. Next mix in the broccoli and pepper pieces and when they are heated through add the mushrooms.
5. Stir fry the ingredients until cooked but still crisp.
6. Stir through the cooked noodles and when thoroughly heated, serve.
Tips and hints
- Any thinly sliced lean cut of New Zealand lamb may be used for this recipe.
