For ➍2 tbs soy sauce
2 tbs honey
1 tbs oyster sauce
1 small red chili, seeded & finely chopped*
400 g lamb fillets, finely sliced or chopped
2 tbs peanut oil
1 small onion, peeled, cut into wedges
250 g white or shiitake mushrooms, chopped**
1 bunch broccoli, chopped**
1 small red pepper, seeded & finely sliced**
Mix soy sauce, honey, oyster sauce with the chili*. Add the lamb. Toss to coat.
Lift the lamb from the marinade and set apart. Reserve the rest of the marinade.
In a wok, heat 1 tbs of oil to smoke point. Quickly seal the lamb slices. Lift the meat to a plate and keep warm.
Pour in 1 tbs of oil. Bring up to smoke point.***
Add the onion and cook for 1 to 2 m. Tip in the broccoli, mushrooms and pepper slices**.
Cook a further 2 m.
Add the sealed lamb back into the wok along with the reserved lamb marinade***.
Cook until the pepper
is done.
Serve with steamed or boiled rice. A dry sherry will be fine.
*Use ½ ts chili powder instead.
**Replace the mushrooms with more broccoli or a larger pepper.
***To avoid all vegetables turning brown, clean the wok and use fresh oil. Proceed and fry very fast, so the vegetables keep their colour. When the pepper is done, just add a little bit of marinade with the meat. Serve immediately.
