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Photograph of Lamb, courgette & orange stir-fry.

ChineseLamb, courgette & orange stir-fry

Serves 4-6 | Prep 15 mins | Cook 10 mins

This dish is light and, with the use of orange and its juice, is fresh-tasting with a touch of citrus sweetness. Traditionally, lamb stir-fries are served with broccoli or asparagus, but here I give it a modern make-over, using courgette instead. The secret to making a delicious stir-fry in minutes is to slice the lamb thinly. It takes less time to cook and the succulent texture is preserved.

Source: Lemongrass and Ginger

Ingredients

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500 g lamb fillet, wrapped and semi-frozen for 25 minutes
2 tsp cornflour
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp granulated sugar
1 tbsp sunflower oil
1 clove garlic, finely chopped
2-3 spring onions, cut into 5 cm lengths
1 red chilli, deseeded and thinly sliced
1 courgette, sliced
½ orange, peeled and cut into bite-sized pieces
150 ml orange juice

To serve

Long grain rice

Instructions

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Remove the partially frozen lamb fillet from the freezer and unwrap the cling film. Using a sharp knife, cut the lamb against the grain into 5 mm slices. Put the lamb in a bowl with the cornflour, oyster sauce, light and dark soy sauces and sugar and toss until the pieces of lamb are well coated in the sauce. Leave to one side.
Heat half of the oil in a wok or large frying pan over a high heat until smoking hot. Tip in the lamb and any liquid and stir-fry for , or until sealed all round. Remove the lamb from the pan using a slotted spoon, and leave to one side.
Heat the remaining oil in the wok or pan over a medium heat, the add the garlic, spring onions and chilli and stir-fry for until softened but brown. Add the courgette and stir-fry for about , then return the lamb to the wok or pan and stir-fry for a further . Add the orange pieces and juice and bring to a gentle boil for a few seconds. Serve immediately with boiled rice.

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