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    Stir fry lamb with ginger & spring cabbage

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    Stir fry lamb with ginger & spring cabbage

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    175g British lamb leg steaks, trimmed of excess fat and finely sliced
    3 tsp reduced salt light soya sauce
    1 tbsp Shaoxing rice wine
    1 tsp clear honey
    6 salad onions, cut into 3cm pieces and sliced
    ½ pointed spring cabbage, core removed and cut into 3cm chunks
    15g piece ginger, peeled and cut into matchsticks
    2 cloves garlic, crushed
    1 tbsp vegetable oil
    2 nests fine egg noodles
    ½ tsp toasted sesame oil

    Method

    1. Mix the lamb with 1 tsp soya sauce in a bowl. Set aside. Mix the remaining soya sauce in a separate bowl with the rice wine and honey. Set aside. Prepare the salad onions (reserving a few), cabbage, ginger and garlic, then bring a saucepan of water to the boil.

    2. Heat ½ tbsp oil in a wok over a high heat. When smoking hot, stir fry the cabbage for 2-3 minutes, then tip onto a plate and set aside. Add the remaining oil with the ginger, garlic and salad onions and cook for 1 minute. Add the lamb and stir fry for 2 minutes, ensuring all cut edges are well browned, then add the Shaoxing mixture. Bubble for 30 seconds, then return the cabbage, stirring for a final 30 seconds.

    3. Add the egg noodles to the pan of water, then separate the strands with a fork and bring to the boil. Take off the heat and leave to sit for 3 minutes. Drain and toss with sesame oil. Divide between 2 plates, top with the lamb and cabbage, then scatter the reserved salad onions. 

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    Cook’s tip This recipe also works well with chicken, steak, raw king prawns or, for a vegan option, use sliced shiitake mushrooms and swap the honey for maple syrup and use rice noodles in place of the egg noodles.

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