More lamb stir fries

1./ Lamb with mushrooms

175g lamb leg or fillet, fat removed and cut into strips
2.5cm piece fresh root ginger, peeled and chopped
2 garlic cloves, crushed
1 red pepper deseeded and thinly sliced
2 spring onions, diagonally sliced
225g mushrooms, thinly sliced
1tbsp dark soy sauce
1 tbsp hoisin sauce
coriander to garnish
Noodles for 2
Spray oil

2./ Lamb in teriyaki sauce

375g/12oz lean lamb stir-fry strips
10ml/2tsp oil
2 large garlic cloves, peeled and finely chopped or crushed
1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped or grated
100g/4oz broccoli florets
100g/4oz mushrooms, cleaned and sliced
8 spring onions, trimmed and chopped
*For the Teriyaki Sauce:*
60ml/4tbsp light soy sauce
30ml/2tbsp Worcestershire sauce
15ml/1tbsp rice wine vinegar
1 whole star anise
5ml/1tsp ground cinnamon
2.5ml/½tsp ground cloves
2.5ml/½tsp ground fennel
2.5ml/½tsp freshly milled black pepper

3./Lamb with sesame oil


300 g lamb sliced thinly
1 cm piece fresh ginger, grated
2 cloves garlic, crushed
1 chilli, deseeded and chopped
1 Tbsp each: lemon juice and honey
2 Tbsp soy sauce
1 Tbsp sesame oil
3 spring onions, sliced
2 stalks celery, sliced
100 g fresh green beans
8 florets broccoli
2 cups bean sprouts
2 Tbsp chopped fresh coriander
2 cups cooked basmati rice

4./ Lamb with baby corn and mange tout


1 tbsp olive oil
350g babycorn and mange tout
300g cooked roast lamb, cut into strips
600g mixed peppers, deseeded and finely sliced
175ml teriyaki and ginger sauce
2 tbsp crushed ginger
500g microwave basmati rice
4 sprigs of coriander, to serve

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