Here’s a stir-fry to make at home rather than getting take-away Chinese. You can make it with any lean cut of meat — we have used lamb backstraps — which is thinly sliced diagonally. Serve Lamb, Sugar Snap Peas and Red Capsicum Stir-Fry with rice and sprinkle with fried shallots.
Lamb, Sugar Snap Peas and Red Capsicum Stir-Fry Recipe
Serves 4
Ingredients:
2 tbsp vegetable oil
⅓ cup kecap manis
1 lemon, juiced (you will need ¼ cup juice)
2 lamb backstraps
1 large red capsicum, deseeded, thinly sliced
200g sugar snap peas, trimmed
4 green onions, thinly sliced diagonally
1 long red chilli, deseeded, finely chopped
1 small red chilli, deseeded, finely chopped
steamed rice, to serve
fried shallots, to serve
Method:
Combine 1 tbsp oil, kecap manis, lemon juice, salt and white pepper in a bowl. Thinly slice lamb diagonally and add to marinade. Toss until well combined. Cover and set aside for 20 minutes.
Heat a wok over high heat, add 2 tsp oil. Add a quarter of lamb and stir-fry for 1-2 minutes or until browned. Set aside. Cook remaining portions of lamb and set aside.
Add capsicum to wok and stir-fry for 1 minute. Add peas, onion and chillies. Stir-fry for 1 minute. Add 1 tbsp water and cover for 1 minute. Remove 1/3 cup of capsicum and pea mixture and finely shred to top stir-fry to serve. Return lamb to wok with remaining marinade. Heat thoroughly.
Spoon rice onto plates. Top with stir-fry, shredded vegetables and sprinkle with fried shallots.
