Lamb Char Siu Stir-Fry - cooking recipe

Ingredients

600 g lamb fillets, thinly sliced
2 tablespoons peanut oil
3 tablespoons rice vinegar
4 tablespoons char siu sauce
3 tablespoons ketjap manis
3 garlic cloves, crushed
2 red chilies, sliced thinly
1 tablespoon peanut oil, extra
1 red capsicum (200g)
10 broccoli florets, small, if they are large 5 cut in half
4 large fresh shiitake mushrooms (90g)
3 large oyster mushrooms (80g)
100 g snow peas, trimmed
120 g bean sprouts
300 g fresh noodles

Preparation

Add 1 tablespoon peanut oil to a wok, cook lamb in batches until browned, adding more peanut oil as needed. Set to one side.
De-glaze wok with rice vinegar, add extra 1 tablespoon of peanut oil, add pepper, chilies and garlic, stir-fry until veg start to soften.
Add mushrooms, florets and return lamb to wok, add sauce and ketjap manis, stir-fry 3-4 Min's, add snow peas and bean sprouts, stir-fry until sprouts are just tender, about 3 Min's. Add noodles and stir-fry to heat through.
Serve as is.