Lamb stir-fry with brussel sprouts and mint
|1 Tbsp||Vegetable oil, such as canola, sunflower seed, or rice bran|
|600 g||Lamb fillets, thinly sliced|
|3 cloves||Garlic, finely sliced|
|1||Red chilli, small, finely sliced|
|¼ cup||Hoisin sauce|
|300 g||Brussels sprouts, trimmed and quartered|
|2 Tbsp||Dark soy sauce|
|2 Tbsp||White wine vinegar|
|¼ cup||Fresh mint|
|¼ cup||Mint leaves, fresh, whole|
- Heat oil in a wok or large frying pan, add lamb in two batches and stir-fry for 5 minutes until browned. Remove to one side.
- Add Brussels sprouts and a little water to the pan and stir-fry for 3 or 4 minutes to cook. Add garlic and chilli to the pan and stir-fry for 30 seconds more.
- Return lamb and Brussels sprouts to the pan, adding hoisin sauce, vinegar, soy sauce and chopped and whole mint. Toss and stir-fry for 2 minutes to combine and heat through.
- Serve in bowls with steamed rice, if desired.