Lamb and Snowpea Stir-fry.
Ingredients (serves 4):
500g lean lamb backstrap, sliced
1 lemongrass stem, finely chopped
1/3 cup (80ml) salt-reduced soy sauce
1/3 cup (80ml) Chinese rice wine (shaohsing)*
1 garlic clove, crushed
1 1/2 tbs peanut oil
2 tsp cornflour
300g snow peas, trimmed
Steamed jasmine rice, to serve
Method:
Combine the lamb, lemongrass, soy sauce, rice wine and garlic in a bowl. Cover and marinate in the fridge for 15-20 minutes.
Heat oil in wok over medium heat and cook onion for 5 minutes until softened. Remove from wok and increase heat to medium-high. Drain lamb (reserving marinade), then cook in 2 batches for 1-2 minutes until browned.
Stir the cornflour into the reserved marinade. Return lamb and onion to the wok with the marinade and bring to the boil. Add the snow peas and 1 tablespoon water, then cook for 2 minutes until the snow peas are just tender and bright green. Serve the stir-fry on steamed jasmine rice.
Difficulty Level: Medium.
Safety Tip: Be aware of the oil in the wok, because it can spray and spit and can burn you.
