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Ingredients
- 2 tbsp plain flour
- 1 tsp five-spice powder
- 500g lamb backstraps, sliced thinly
- 3 tbsp vegetable oil
- 200g green asparagus, halved
- 1/2 red capsicum, sliced
- 8 spring onions, cut into 6cm lengths
- 1 tbsp soy sauce
- 1-2 tbsp hot chilli sauce
- 1/3 cup plum sauce
- 2/3 cup water
- 1 cup bean sprouts
Method
Combine flour and spice powder on a plate and dust backstraps in mixture.
Heat 2 tbsp vegetable oil in a wok and stir-fry lamb over high heat for 2-3 minutes or until browned. Remove. Add remaining vegetable oil, asparagus and capsicum and stir-fry for 2 minutes. Return lamb to wok and add onions, sauces and water. Stir-fry briefly until heated through.
To serve
Top with bean sprouts and serve with boiled rice.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
