Stir-fries need not only include beef strips or chicken, For this veg stir-fry we used lean diced lamb chunks for those that lovely the deep, strong flavour of lamb. (If you aren’t a fan, replace with any protein of your choice: prawns, chicken or beef will all work well.)
- 80g mange tout
- 100g baby corn, halved lengthways
- 1 TB olive oil
- 300g diced lean lamb
- 60g carrot, trimmed into matchstick size
- 100g beansprouts, rinsed
- 2 tsp ginger puree
- 2 tsp fish sauce
- 2 TB reduced-sugar ketchup
- 2 TB dark soy sauce
- chopped coriander, to garnish
- Bring a small pan of salted water to the boil. Add the mange tout and baby corn and cook for 2-3 minutes before draining well and setting aside.
- Heat the olive oil in a large pan or wok and fry the diced lamb until golden and browned. (This may be best done in two batches to avoid the pan overcrowding and the lamb simply ‘stewing’.)
- Add the carrot, beansprouts, ginger puree, fish sauce, ketchup and dark soy sauce to the pan and combine well as the mixture cooks through for approximately 1-2 minutes. Add the mange tout and baby corn to the pan in the last minute and combine well as it all warms through.
- Divide the stir-fry between two warm bowls and scatter over any left-over, rinsed beansprouts and finely chopped coriander to finish.