Lamb Stiry Fry with Spring Garden Vegetables

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Ground lamb

  Raw

  500g

• Ginger

  Spices, ground

  20g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Garlic

  Raw

  2 cloves, minced or 6g

• Asparagus

  Raw

  100g

• Peas

  Green, frozen, cooked, boiled, drained, without salt

  100g

• Green beans

  Snap beans, raw

  100g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Mushrooms

  White, raw

  100g

• Onions

  Young green, tops only

  3 stalk or 36g

• Oyster sauce

  Ready-to-serve

  1 cup or 288g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

1. HEAT 1 teaspoon of oil in a very hot non-stick wok and stir fry lamb in three or four batches. Remove from the wok and set aside.
2. LOWER the flame to medium. Add another teaspoon of oil. Stir fry the chilli garlic and ginger for about 30 seconds until fragrant.
3. ADD vegetables in the following order, stir frying for about a minute between each addition: mushrooms, beans, asparagus, snow peas,capsicum and shallots.
4. RETURN the lamb to the wok and add the oyster sauce, soy sauce and 2 tablespoons water or stock. Stir fry for another 2 -3 minutes.
5. TRANSFER to bowls. Garnish with picked coriander leaves. SERVE immediately with steamed jasmine rice.