Try this take on a famous Chinese dish which uses tender lamb and capsicum.
Ingredients
- 2 tablespoons peanut oil
- 500g lamb leg steaks, thinly sliced
- 1 red onion, halved, cut into thin wedges
- 1 red capsicum, seeded, thinly sliced
- 80g (1/2 cup) roasted unsalted peanuts
- 2 garlic cloves, crushed
- 2 teaspoons crushed chilli
- 2 teaspoons finely grated fresh ginger
- 185ml (3/4 cup) Massel salt reduced chicken style liquid stock
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon cornflour
- 6 shallots, trimmed, thinly sliced diagonally
- Steamed white rice, to serve
- Crushed chilli, extra, to serve
- Hoisin sauce, extra, to serve
Method
- Step 1Heat a wok or frying pan over high heat. Add half the oil and heat until just smoking. Stir-fry one-third of the lamb for 30 seconds or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining lamb, reheating the wok between batches.
- Step 2Add the remaining oil and heat over high heat. Stir-fry the onion and capsicum for 5 minutes or until the onion softens. Add the peanuts, garlic, chilli and ginger and stir-fry for 30 seconds or until peanuts are golden.
- Step 3Combine stock, oyster sauce, hoisin sauce and cornflour in a small jug. Add the stock mixture and lamb to the wok. Bring to the boil. Cook, stirring, for 2 minutes or until the sauce thickens. Stir in the shallot. Serve with rice and extra crushed chilli and hoisin sauce.
Nutrition
2485 kj
Energy
23g
Fat Total
4.5g
Saturated Fat
6g
Fibre
40g
Protein
56g
Carbs (total)
All nutrition values are per serve
Notes
This colourful stir-fry has kick from chilli and crunch from peanuts.
- Author: Liz Macri
- Image credit: Andrew Young
- Publication: Australian Good Taste
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