A speedy stir fry supper dish using lamb stir fry strips and a home-made Teriyaki sauce
Prep Time: 15 mins
Cook Time: 10 minutes
Serves: 2 people
Ingredients
375g lean lamb stir-fry strips
2 teaspoons oil
2 large garlic cloves, peeled and finely chopped or crushed
1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
100g broccoli florets
100g mushrooms, cleaned and sliced
8 spring onions, trimmed and chopped
For the Teriyaki Sauce:
4 tablespoons light soy sauce
2 tablespoons Worcestershire sauce
1 tablespoons rice wine vinegar
1 whole star anise
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground fennel
½ teaspoon freshly milled black pepper
Method
To prepare the Teriyaki sauce; in a small bowl mix all the ingredients together and set aside.
Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for 3-4 minutes with the garlic, ginger and broccoli. Add the mushrooms and spring onions and cook for 1-2 minutes.
Add the Teriyaki sauce, toss gently and cook for a further 2-3 minutes. Season if required.