lamb & buk choy stir-fry

Look­ing for your best stir-fry ever? Fire up your wok, be­cause this is it. - - WHAT'S HOT! - serves 4| prep 10 mins (+ 20 mins mar­i­nat­ing time) | cook­ing 10 mins

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

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