Lamb and mixed mushroom stir-fry
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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