Oriental lamb stirfry

• doses: Serves 2

Ingredientes

1 tsp sunflower oil

225g Northern Ireland Farm Quality Assured lean Iamb leg steaks, cut into thin strips

1-2cm root ginger, sliced

2 tbsp soy sauce

2 garlic cloves, crushed

150g pre-cooked white flat noodles

100g sugar snap peas

2 heads of pak Choi, roughly chopped

Handful of spinach

50g beansprouts

1 red pepper, deseeded and finely sliced

3 radishes, finely sliced

For the dressing:

2 tbsp fresh coriander leaves, chopped

2 tbsp fresh basil, chopped

1 red chilli, deseeded and finely chopped

1 tbsp sweet chilli sauce

1 tsp soy sauce

Instruções

1 Heat the oil in a large hot non-stick wok o saucepan and cook the Iamb for 3-4 minute until browned.

2 Add the gnger, soy sauce and garlic and cook for a further 1-2 minutes. Add the pre-cooked noodles, sugar snap peas, pak Choi, spinach, beansprouts, red pepper and radishes and stir-fry gently for a couple of minutes. Transfer to a large bowl.

3 In a bowl, mix together the ingredients for the dressing. Drizzle the dressing over the lamb stir-fry and serve.

Notas

This recipe was showcased by LMC demonstrators Liz Brown and Wenda Bristow

at the 2016 Balmoral Show.