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Sichuan pepper lamb and mixed mushroom stir-fry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Effortlessly delicious stir-fry in record time!
Ingredients:
  • 120g sachet Sichuan spicy stir-fry sauce
  • 21.00 gm Premium Soy Sauce
  • 20.00 ml shao hsing (Chinese cooking wine)
  • 2 garlic cloves, finely chopped
  • 500g lamb rump steaks, thinly sliced
  • 200g packet dried rice noodles
  • 36.80 gm rice bran oil
  • 100g packet enoki mushrooms, trimmed
  • 1 brown onion, halved, cut into thin wedges
  • 1 small yellow capsicum, chopped
  • 1 small red capsicum, chopped
  • 150g mixed mushrooms (such as oyster, fresh shiitake and shimeji)
  • 1 bunch choy sum, trimmed, leaves separated
Instructions:
  • Mix the stir-fry sauce, soy sauce, shao hsing, and garlic in a bowl. Marinate the lamb in a glass or ceramic bowl with half of the sauce. Toss well to coat, keeping the rest of the sauce for later.
  • Prepare rice noodles according to the instructions on the packet.
  • Heat a wok over high heat, then add 2 teaspoons of oil and swirl to coat. Stir-fry the lamb in two batches for 2 to 3 minutes until browned and just cooked. Transfer the cooked lamb to a bowl and wipe the wok clean.
  • Divide enoki mushrooms into small bunches. Heat remaining oil in a wok over high heat and add enoki mushrooms. Sauté for 3 minutes or until golden. Transfer to a plate lined with paper towel using tongs and set aside. Add onion and capsicum to the wok, stir-fry for 1 minute until onions soften. Add mixed mushrooms and choy sum, stir-fry for 2 minutes until mushrooms are tender. Return lamb to the wok, along with noodles and the remaining sauce mixture. Stir-fry for 1 minute until heated. Serve stir-fry topped with fried enoki mushrooms.

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