Honey and Five-Spice Lamb with Buk Choy
Ingredients Method 1.Combine five-spice, sauce, honey, vinegar and garlic in small bowl.
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Ingredients
- 1/4 teaspoon five-spice powder
- 1/4 cup (60ml) oyster sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, crushed
- 600 grams lamb fillets, sliced thinly
- 400 grams fresh thin rice noodles
- 1 tablespoon sesame oil
- 2 fresh long red chillies, sliced thinly
- 2 centimetre piece fresh ginger (10g), cut into matchsticks
- 1 medium red onion (170g), sliced thickly
- 500 grams baby buk choy, leaves separated
- 1/4 cup firmly packed fresh coriander leaves
- 1 tablespoon crushed peanuts
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