LAMB & ASIAN JAM STIR-FRY
SERVES 4 PREP 20 MINS COOK 35 MINS PER SERVE 2603kj COST $$$$$
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
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.