Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Lamb

From NW magazine. Subscribe here.

INGREDIENTS

1 teaspoon crushed garlic
1 teaspoon bottled grated ginger
500g lamb strips
1 teaspoon sesame oil
1 medium carrot, thinly sliced
200g small button mushrooms, quartered
150g snow peas, halved
2 medium zucchini, thinly sliced
2 tablespoons teriyaki sauce
1 tablespoon oyster sauce
2 tablespoons water

METHOD

Combine garlic, ginger and lamb in a bowl; mix well. Cover; refrigerate for 15 minutes.

Heat oil in a large non-stick wok or pan. Add lamb, in batches, stir-fry until lightly browned. Remove from wok.

Add carrot; stir-fry for 1 minute. Add mushrooms, snow pea and zucchini; stir-fry for 2 minutes.

Return lamb to wok with combined sauces and water; stir-fry until lamb is heated through and vegetables are just tender.