LAMB & ASIAN JAM STIR-FRY

SERVES 4 PREP 20 MINS COOK 35 MINS PER SERVE 2603kj COST $$$$$

Woman’s Day (Australia) - - Food To Love -

1 tbsp veg­etable oil

1/2 cup blanched al­monds

500g lamb back­straps, sliced

1 red cap­sicum, seeded, thickly sliced

1 brown onion, cut into wedges

1 bunch baby buk choy, trimmed, halved 100g su­gar snap peas, trimmed,

1/2 cup veg­etable stock 2 steamed rice, to serve

ONION JAM

1 tbsp olive oil

4 red onions, thinly sliced

2 long red chill­ies, sliced

2 gar­lic cloves, crushed

4cm ginger, grated

1/4 cup brown su­gar

1/2 cup shao hs­ing

1/2 cup rice wine vine­gar

1 tbsp soy sauce

1 In a wok or large fry­ing pan, heat half oil on high. Add al­monds and stir-fry 1-2 mins un­til golden. Drain on pa­per towel. Re­move wok from heat. Set aside.

2 ONION JAM In a large fry­ing pan, heat oil on high. Cook onion, stir­ring, 4-5 mins un­til ten­der. Re­duce heat to low, cook 10 mins, stir­ring, un­til golden. Stir in chilli, gar­lic and ginger. Cook 5 mins. Add re­main­ing in­gre­di­ents. In­crease heat to high. Sim­mer 2 mins un­til thick and sticky. Trans­fer to a ster­ilised jar and seal.

3 Heat same wok on high. Stir-fry lamb in 2 batches, 2-3 mins each, un­til golden. Trans­fer to a plate

4 Heat re­main­ing oil in wok on high. Stir-fry cap­sicum, onion and buk choy 1-2 mins un­til ten­der crisp.

5 Re­turn lamb to wok with su­gar snaps, stock, 1/ cup onion jam and al­monds. 3 Stir-fry 2-3 mins un­til heated through. Serve with rice and ex­tra onion jam.

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