Spicy lamb, sugar snap and watercress stir-fry
Lamb backstrap, raw
320 g, fat trimmed, thinly sliced
1½ tbs, (sweet soy sauce)
1 medium, cut into thin wedges
1 clove(s), crushed
Sugar snap peas
1 medium, thinly sliced
1 cup(s), bunch, sprigs picked
- 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.
- 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.
- 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.