Spicy lamb, sugar snap and watercress stir-fry
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Watercress has a mild peppery taste that adds an exciting new dimension to simple Asian stir-fry flavoured with sweet soy and chilli.
Ingredients
Sambal oelek
1 tsp
Lamb backstrap, raw
320 g, fat trimmed, thinly sliced
Kecap manis
1½ tbs, (sweet soy sauce)
Canola oil
1 tbs
Red onion
1 medium, cut into thin wedges
Garlic
1 clove(s), crushed
Sugar snap peas
200 g
Red capsicum
1 medium, thinly sliced
Watercress
1 cup(s), bunch, sprigs picked
Instructions
1
Heat a wok over high heat. Add 1 teaspoon of oil and heat for 30 seconds. Stir-fry half the lamb for 2 minutes or until browned. Transfer to a plate. Repeat with another teaspoon of oil and remaining lamb.
2
Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion for 1 minute. Add garlic and sambal oelek and stir-fry for 30 seconds or until fragrant. Add 2 tablespoons water, sugar snap peas and capsicum and stir-fry for 2 minutes or until vegetables have softened.
3
Return lamb to wok with kecap manis. Stir-fry for 1 minute or until lamb is heated through. Add watercress and gently toss to combine. Serve.
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