Stir-Fried Lamb with Fried Rice, Fish Sauce and Peanuts from Meat Manifesto by Andy Fenner
This marinade could be used for any meat (and if you choose a lean cut, like a leg, prepared as strips or small cubes, so can the cooking technique). A high heat and small pieces of meat prevent it...
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Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Spatula
- Measuring spoon
- Measuring cup
- Colander
- Stove
- Plate
- Serving bowl
- Spoon
- Wooden spoon
- Pot
Ingredients
- canola or rapeseed oil, enough to cover the base of a large pan or wok
- 1 cup peanuts, crushed, to serve
- 2 Tblsp fish sauce
- 2 Tblsp ginger, peeled, minced
- 2 cloves garlic, peeled, minced
- 800 g lean lamb, cubed or cut into strips
- 4 cups cooked white rice
- 1 cup spring onions, finely sliced, to garnish
- 1 cup spring onion, finely sliced
- 2 chillies, finely chopped (choose the heat to suit your taste)
- ½ cup soy sauce
- 1 tsp sesame oil
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