Ginger Lamb or Chicken Stir-Fry

A simple stir-fry. Serves 4. We have cooked this successfully on the BBQ plate. To make this dish gluten -free ensure your soy sauce and herbs are labelled as gluten-free. In Australia, Fountain brand soy sauce is currently gluten free, as are most tamari sauces and some Japanese soy sauces. (Check the labels carefully.) Serve over rice or noodles

• Ready In: 35 mins
• Serves: 4

Ingredients

• 500  g  thinly sliced lamb fillets or 500  g  thinly siced chicken breasts or 500  g chicken thighs
• 2  tablespoons soy sauce or 2  tablespoons tamari soy sauce
• 2 1⁄2 cm  piece fresh ginger, peeled and grated or 2  teaspoons  bottled  minced ginger
• 2  tablespoons sherry wine or 2  tablespoons rice wine
• 2  tablespoons tomato puree or 2  tablespoons tomato sauce
• 1  tablespoon olive oil
• 1  red capsicum, deseeded and sliced (US-bell pepper)
• 1  green capsicum, deseeded and sliced
• 6  spring onions, trimmed and sliced or 6  use 1 large onions, finely sliced
• 200  g bean sprouts (I just usually add a handful)

Directions

1. Place the prepared meat into a dish. Add the soy sauce, garlic, ginger, sherry/rice wine. and tomato puree or sauce. Mix well.
2. Heat the oil in a pan, wok or on a BBQ solid plate. Drain the meat (reserve marinade) and stir-fry for approx 3 minutes.
3. Add the capsicums and stir-fry anothe 2-3 minutes.
4. Add the onions, beansprouts and reserved marinade. Stir-fry for another 2 minutes.
5. Serve over rice or noodles.