Spicy Lamb and Vegetable Stir-Fry
Turn leftover lamb into a fiery and vibrant stir-fry with this simple recipe.
Did you know?
Stir-frying is a Chinese cooking technique dating back to the Han Dynasty, perfected for its speed and ability to enhance flavors.
Imagine the Silk Road where spices met meats in a tantalizing dance of flavor. Our Spicy Lamb and Vegetable Stir-Fry is a modern ode to this ancient trade route, offering a symphony of bold spices and tender lamb. As the lamb is already cooked, we honor leftovers by giving them new life amidst a colorful array of vegetables, all united by the fierce warmth of our spice blend. Quick to prepare, this dish is perfect for an impromptu lunch or a casual dinner, truly encapsulating the essence of resourceful cooking with a punch of heat.
Ingredients
Gather your leftover lamb and an array of vibrant vegetables for this thrilling reinvention of yesterday's roast.
Leftover lamb highlights the versatility of the meat, able to absorb spices well. Ginger does not just add a zesty punch but has been revered for its medicinal properties since ancient times.
- 300g leftover cooked lamb, cut into strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, cut into half-moons
- 1 carrot, julienned
- 1 red onion, sliced
- 2 cloves of garlic, minced
- 1 teaspoon grated fresh ginger
- 1-2 teaspoons chili flakes, adjust to heat preference
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Fresh coriander leaves for garnish
- Cooked rice or noodles, to serve
Steps
Follow these simple steps to conjure up a delightful and aromatic stir-fry that's ready in no time.
- Heat the vegetable oil in a large frying pan or wok over high heat.
- Add the garlic, ginger, and chili flakes and stir-fry for about 30 seconds, until fragrant.
- Introduce the onion, bell peppers, zucchini, and carrot to the pan. Stir-fry briskly for 3-5 minutes until the vegetables start to soften but retain some crunch.
- Toss the leftover lamb strips into the wok, and heat through for a couple of minutes, ensuring they’re well coated with the spices.
- Pour in the soy sauce, oyster sauce, and sesame oil, and mix well to coat all ingredients with the sauce.
- Remove from heat once everything is heated through and the vegetables are cooked to your liking.
- Garnish with fresh coriander leaves and serve immediately with rice or noodles.
Add some extra love
For an extra kick, add a spoon of Sichuan pepper oil just before serving for that numbingly spicy sensation.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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