Lamb and mushroom stirfry

Enjoy this delicous, seasonal recipe from our recent Winter Market Days Event. 

Items for this recipe can be purchased from BuyeMart, Coles, Henrys Mercato, McKays Family Butchers and Woolworths.

Serves 4

Ingredients
500g lamb rump steaks, thinly sliced
200g packet rice noodles or egg noodles
2 tablespoons sesame oil
1 brown onion, diced
1 small red capsicum, chopped
100g packet enoki mushrooms trimmed
150g mixed mushrooms (such as oyster, fresh shiitake and shimeji)
1 bunch bok choy, trimmed, leaves separated
Oyster sauce to taste
1 tablespoon Soy Sauce
1 tablespoon Chinese cooking wine
2 garlic cloves, finely chopped

Method

1. Combine the stir-fry sauce, soy sauce, wine and garlic in a bowl.
2. Marinate the lamb in a bowl. Add 1/2 the sauce mixture. Toss to coat. Reserve remaining mixture.
3. Cook rice or egg noodles following the packet directions.
4. Meanwhile, heat a wok over high heat. Add 1 tbsp sesame & coconut oil (50ml).
5. Stir-fry lamb for 2 to 3 minutes, until browned and rare. Transfer to a bowl. Wipe wok clean.
6. Add the remaining oil to wok over high heat; add mixed mushrooms, cook for 3 minutes or until golden. Using tongs, transfer to a plate lined with paper towel and set aside.
7. Add onion and capsicum to wok. Stir-fry for 1 minute or until onion has softened.
8. Add mixed mushrooms and bok choy. Stir-fry for 2 minutes or until mushrooms are tender.
9. Return lamb to wok and add noodles and the remaining sauce mixture. Stir-fry for 1 minute or until heated through.
10. Serve topped with fried enoki mushrooms.