Oriental Stir Fry with Aromatic Lamb & Pok Choi

Oriental Stir Fry with Aromatic Lamb & Pok Choi - Serves 2

Tonight was definately one of those nights where I was in the mood for a stir fry – a quick and tasty dish was required! I think lamb is an under rated meat for stir fry’s as if cooked correctly it can be amazingly tender.

Remember, the key to any stir fry is to ensure you have all the ingredients you need to hand; so ensure everything is chopped and prepared before you start.

Ingredients

• 2 hand trimmed leg steak of lamb
• 100g fresh egg noodles
• 1 garlic clove, finely chopped
• 3cm knob of ginger, peeled and finely grated
• 1 tsp 5 spice powder
• 3 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1/2 tsp cornflour
• Olive oil for frying
• Sesame oil, to drizzle
• 1 red chilli, deseeded & finely chopped
• 2 heads of pak choi, leaves seperated
• 4 spring onions, chopped
• Zest of 1 lime, and a squeeze of lime juice

Firstly, slice up the lamb into thin strips and coat with the garlic, ginger and 5 spice powder then set aside. In a seperate bowl, mix the oyster sauce, soy sauce and cornflour together and set aside. Mix the cooked noodles with a drizzle of sesame oil and set aside. Now, along with your chopped ingredients you should be ready to start cooking.

Heat a small amount of oil in a wok and briefly fry the lamb strips on a high heat, so the meat is still a little rare in the middle and remove from the wok (this should only take a minute or two).

Add a little more oil to the pan and fry the pak choi and chilli with the oyster sauce for a couple of minutes, then add the lamb back to the pan. Add the spring onions and noodles to the wok and stir fry for a couple of minutes until the noodles are warmed through.

To serve, squeeze over the lime juice and sprinkle over the lime zest.