Lamb Char Siu Stir-Fry

Recipe by The Flying Chef
READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Add 1 tablespoon peanut oil to a wok, cook lamb in batches until browned, adding more peanut oil as needed. Set to one side.
  • De-glaze wok with rice vinegar, add extra 1 tablespoon of peanut oil, add pepper, chilies and garlic, stir-fry until veg start to soften.
  • Add mushrooms, florets and return lamb to wok, add sauce and ketjap manis, stir-fry 3-4 Min's, add snow peas and bean sprouts, stir-fry until sprouts are just tender, about 3 Min's. Add noodles and stir-fry to heat through.
  • Serve as is.