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How to make Sichuan pepper lamb and mixed mushroom stir fry

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 120g sachet Sichuan spicy stir-fry sauce
  • 1 tablespoon Lee Kum Kee Premium Soy Sauce
  • 1 tablespoon shao hsing (Chinese cooking wine)
  • 2 garlic cloves, finely chopped
  • 500g lamb rump steaks, thinly sliced
  • 200g packet dried rice noodles
  • 2 tablespoons rice bran oil
  • 100g packet enoki mushrooms, trimmed
  • 1 brown onion, halved, cut into thin wedges
  • 1 small yellow capsicum, chopped
  • 1 small red capsicum, chopped
  • 150g mixed mushrooms (such as oyster, fresh shiitake and shimeji)
  • 1 bunch choy sum, trimmed, leaves separated

Method

  • Step 1 Combine the stir-fry sauce, soy sauce, shao hsing and garlic in a bowl. Place the lamb in a glass or ceramic bowl. Add 1/2 the sauce mixture. Toss to coat. Reserve remaining sauce mixture.
  • Step 2 Cook rice noodles following the packet directions.
  • Step 3 Meanwhile, heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry lamb, in 2 batches, for 2 to 3 minutes or until browned and just cooked. Transfer to a bowl. Wipe wok clean.
  • Step 4 Separate enoki mushrooms into small portions. Add the remaining oil to wok over high heat. Add enoki mushrooms. Cook for 3 minutes or until golden. Using tongs, transfer to a plate lined with paper towel and set aside. Add onion and capsicum to wok. Stir-fry for 1 minute or until onion has softened. Add mixed mushrooms and choy sum. Stir-fry for 2 minutes or until mushrooms are tender. 5 Return lamb to wok. Add noodles and the remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve stir-fry topped with fried enoki mushrooms.