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Categories:
peanut oil lamb onion broccolini red pepper stir-fry sauce sugar snap peas green onions steamed rice
Viewed: 9 - Published at: 8 years agoIngredients
- 2 tbsp peanut oil
- 1 3/4 lbs boneless leg of lamb, trimmed and thinly sliced
- 1 None onion, thinly sliced
- 1 bunch broccolini, chopped
- 1 small red pepper, seeded and thinly sliced
- 2/3 cup bottled stir-fry sauce
- 7 oz sugar snap peas, trimmed
- 4 None green onions, trimmed and thinly sliced
- None None Steamed rice, to serve
Method
- Heat 1 tbsp of the oil in a wok on high heat. Stir-fry the lamb, in batches, for 2-3 mins or until browned. Remove from wok. Cover to keep warm.
- Heat the remaining 1 tbsp oil in the wok. Stir-fry the onion for 2-3 mins or until tender. Add the broccolini and pepper. Stir-fry for 1-2 mins or until just tender.
- Return the lamb to wok with stir-fry sauce and sugar snap peas. Stir-fry until heated through. Sprinkle with the greens onion. Serve with rice.
