LAMB & PUMPKIN STIR-FRY

SERVES 4 PREP 25 MINS + MARINATING COOK 20 MINS

1 nashi pear, peeled, cored, chopped ½ cup kecap manis ¹⁄ cup cooking sake 2 eschalots, peeled, chopped 1 tbsp mirin 2cm piece of ginger, peeled, chopped 2 cloves garlic, chopped 1 small red chilli, chopped 750g lamb forequarter chops, bones removed, sliced ¼ cup peanut oil ¼ Jap pumpkin, seeded, peeled, sliced 1 green capsicum, seeded, sliced ¼ green cabbage, shredded 2 cups bean sprouts, trimmed

1 In a food processor, process nashi, kecap manis, sake, eschalots, mirin, ginger, garlic and chilli until smooth. Place lamb in a shallow dish. Pour over half the nashi mixture, stirring to coat. Chill, covered, overnight with reserved marinade stored separately.

2 In a wok or large frying pan, heat 1 tbsp of the oil on high. Drain half the lamb. Stir-fry 2-3 mins until browned and almost cooked through. Transfer to a plate. Repeat with half the remaining oil and lamb.

3 In same wok, heat remaining oil on high. Stir-fry pumpkin and capsicum 2-3 mins until pumpkin is tender. Transfer to plate.

4 Pour reserved marinade into wok and bring to the boil on high. Boil 3-5 mins until reduced and slightly sticky. Return lamb and vegetables to wok. Stir-fry 2-3 mins until lamb is cooked through. Serve on a bed of combined cabbage and sprouts.