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Photo of Lamb and mixed mushroom stir-fry by WW

Lamb and mixed mushroom stir-fry

12
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
This tender lamb stir-fry served on brown rice makes a perfect fuss-free dinner

Ingredients

Sunflower oil

1 tbs, or canola oil

Lamb backstrap, raw

480 g, (buy 600g), fat trimmed, thinly sliced

Brown onion

1 medium, thinly sliced

Mushrooms

200 g, coarsely chopped

Sugar snap peas

150 g, trimmed

Broccolini

1 bunch(es), cut into 4cm lengths

Baby corn

115 g, halved

Garlic

1 clove(s), crushed

Plum sauce

⅓ cup(s), (80ml)

Soy sauce

2 tbs

Brown rice microwave packet

2 cup(s), (340g), to serve

Instructions

  1. Heat a wok over high heat. Add 1 teaspoon oil and heat for 30 seconds. Add half the lamb and stir-fry for 1–2 minutes or until browned. Transfer to a bowl. Repeat with another teaspoon of oil and remaining lamb.
  2. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add onion and stir-fry for 1 minute. Add mushrooms, sugar snap peas, broccolini and corn. Stir-fry for 4–5 minutes or until vegetables are just tender.
  3. Return lamb to wok with garlic and plum and soy sauces and stir-fry for 1–2 minutes or until heated through.
  4. Meanwhile, cook rice following packet instructions. Serve stir-fry with rice.

Notes

TIP: You can use chicken or beef instead of lamb.

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