lamb & buk choy stir-fry
Looking for your best stir-fry ever? Fire up your wok, because this is it.
3 tsp light soy sauce 3 tsp Shaoxing wine 2 tsp cornflour 440g lamb leg steaks, sinew trimmed, thinly sliced 80ml ( 13⁄ cup) peanut oil 1 tbs finely chopped fresh ginger 2 large garlic cloves, finely chopped 2 baby buk choy, halved 11 ⁄ 2 tbs oyster sauce Pinch of caster sugar Sesame oil, to drizzle Fresh coriander sprigs and sliced long fresh red chilli, to serve Steamed rice, to serve
1 Combine the soy sauce, wine, cornflour, , 3 tsp water and a large pinch of salt in a bowl. Add the lamb and stir to combine. Set aside for 20 minutes to marinate. 2 Heat the oil in a wok over high heat until smoking. Stir-fry the lamb, in 2 batches, for 2 minutes or until browned. Use a slotted spoon to transfer to a plate. 3 Drain the oil from the wok. Reserve 1 tbs and discard the rest. Return the reserved oil to the wok and heat over high heat. Add the ginger and garlic. Stir-fry for 1 minute or until aromatic. Add the buk choy and stir-fry for 1 minute or until tender-crisp. Return lamb to wok and add oyster sauce. Stir-fry to combine. Season with sugar and toss to combine. Drizzle with sesame oil. Top with coriander and chilli. Serve with rice.
there’s been a spike in popularity for Asian dishes, especially stir-fries