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Lamb and snow-pea stir-fry
Lamb and snow-pea stir-fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Vibrant Asian-inspired lamb stir-fry bursting with flavor and nutrition.
Ingredients:
  • 500g lean lamb backstrap, sliced
  • 1 lemongrass stem, finely chopped
  • 80ml soy sauce
  • 80ml mirin
  • 1 garlic clove, crushed
  • 27.30 gm peanut oil
  • 1 small white onion, thinly sliced
  • 5.00 gm cornflour
  • 300g snow peas, trimmed
  • Steamed jasmine rice, to serve
Instructions:
  • Mix the lamb, lemongrass, soy sauce, rice wine, and garlic in a bowl. Refrigerate and marinate for 15-20 minutes.
  • In a hot wok, gently sauté the onion in oil until soft, approximately 5 minutes. Once tender, set the onion aside and turn up the heat to high. Cook the lamb in two separate batches for 1-2 minutes each until nicely browned, using the reserved marinade for extra flavor.
  • Combine the cornflour with the reserved marinade. Add the lamb and onion back to the wok along with the marinade, bring to a boil. Toss in the snow peas and 1 tablespoon water, cook for 2 minutes until snow peas are tender and green. Serve over steamed jasmine rice.

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