Lamb and Vegetable Stir-Fry

Ingredients

• 1 pound lamb shoulder or leg, sliced into thin strips
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 large onion, sliced
• 2 large bell peppers, sliced
• 2 cups snow peas, trimmed
• 1 cup sliced mushrooms
• 2 teaspoons soy sauce
• 1 teaspoon oyster sauce (optional)
• Salt and pepper to taste
• Chopped scallions for garnish

Method

1. 1Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat until it shimmers, then add the lamb and cook until browned, about 3-4 minutes.
2. 2Remove the lamb from the wok and set it aside, leaving the oil and any browned bits behind.
3. 3Add the remaining 1 tablespoon of vegetable oil to the wok, then add the minced garlic and grated ginger and stir-fry until fragrant, about 30 seconds.
4. 4Add the sliced onion to the wok and stir-fry until it starts to soften, about 2 minutes.
5. 5Add the sliced bell peppers and snow peas to the wok, stir-frying for an additional 2-3 minutes, or until they start to tenderize.
6. 6Return the cooked lamb to the wok, add the sliced mushrooms, soy sauce, and oyster sauce (if using), and stir-fry for a final 1-2 minutes, until the ingredients are well combined and the vegetables are tender but still crisp.
7. 7Season the stir-fry with salt and pepper to taste, then garnish with chopped scallions and serve immediately.
8. 8Transfer the stir-fry to a serving platter or individual plates and serve hot, garnished with additional scallions if desired.

Nutrition per serving