Lamb Stir Fry With Five Spiced Mangetout Peas
Lamb Stir Fry With Five Spiced Mangetout Peas
This Chinese Five Spiced stir fry is super simple to prepare and only takes 5 minutes to cook. Served up simply with rice noodles it makes this tasty dish an easy and quick midweek meal. This meal can be cooked in a money saving way, just switch gas and electricity suppliers to get the best deal.
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Ingredients
300 grams of Lamb fillet
150 grams of oyster mushrooms
150 grams of mangetout peas
2 scallions (spring onions)
4 teaspoons of groundnut oil
2 cloves of garlic
2 tablespoons of hoisin sauce
4 teaspoons of dark soy sauce
2 teaspoons of freshly grated ginger
1/2 a teaspoon of Five Spice Powder
1 large pinch of sea salt
1 small red chili
100 grams of dried rice noodles
Method
Firstly, prepare the marinade for the lamb. Using a small mixing bowl, add the five spice powder, the large pinch of sea salt and crush in the 2 cloves of garlic.
Remove any fat or sinew from the lamb fillet and then slice it thinly and evenly across the diagonal. add this to the marinade and mix so that all slices of the lamb are coated in the marinade. Leave to stand for 10 minutes.
Put the dried noodles in a mixing bowl or Pyrex jug and fill with enough boiling water to cover the noodles. These will take between 5 and 10 minutes to soften and warm through. Then drain them off well and cover to keep warm.
In another small bowl, mix together the hoisin sauce, dark soy sauce and freshly grated ginger. Add 2 tablespoons of hot water to loosen up the mixture and stir in to combine all the ingredients.
Slice up the scallions into largish pieces cutting them on the diagonal. Top and tail the mangetout peas. Cut the oyster mushrooms into quarters. Finely slice the red chili, you may remove the seeds first if you want to cut down the heat.
This dish is best cooked in a wok, but a good solid based frying pan will do. Heat up 2 teaspoons of groundnut oil in the wok over a high heat. When the oil is hot, add the marinated lamb and stir fry for around 2 minutes until each piece is just cooked through. Remove the lamb from the pan and place on a plate.
Add the other 2 teaspoons of groundnut oil to the hot wok and give it 30 seconds to heat up. Add in the oyster mushrooms, the scallions and the mangetout peas and stir fry for another 2 minutes. Then put the cooked lamb slices back into the pan and mix through. Add the hoisin sauce mixture and continue to cook for another minute stirring continuously.
To serve, transfer the rice noodles into your serving bowl, heap on the stir fry lamb mixture and sprinkle with the finely sliced red chili.
Enjoy!
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