Women's Weekly Food | Women's Weekly Food
This lamb stir fry is an easy-to-prep, flavour-packed dinner, combining marinated lamb with asparagus & fiery Sichuan peppercorns.
Ingredients
- 2 tablespoons oyster sauce
- ¼ cup (60ml) soy sauce
- ¼ cup (60ml) Shaoxing cooking wine
- 4 cloves garlic, crushed
- 1 ½ teaspoons Sichuan peppercorns
- 1 ½ teaspoons cracked black pepper
- ½ teaspoon bicarbonate of soda
- 1 teaspoon cornflour
- 500g lamb steak, excess fat trimmed and sliced thinly
- 3 bunches asparagus, trimmed
- 2 stalks celery
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced
- steamed rice, to serve
- chilli oil (optional), to serve
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