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

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.