Goat and red capsicum stir-fry

Serves

Prep Time

Cook Time

Ingredients

700 g Goat rump or fillet (cut into strips)

2 tbsp Soy sauce

2 tsp Seasame Oil

1 Red capsicum (Seeded and sliced)

1 Onion (cut into wedges)

3 Finger eggplants (sliced)

2 Garlic Clove (finley chopped)

1 tbsp Shredded ginger

2 tsp Brown sugar

Sliced green onion (to serve)

Hokkien noodles (to serve)

Place the goat meat in a bowl and add the soy sauce and sesame oil. Set aside for 15 minutes.
Add a little oil to a wok or large frying pan and cook the meat in batches until sealed. Remove each batch and set aside to rest.
Heat a little more oil in the wok. Add the capsicum, onion and eggplant and stir fry for 6-8 minutes or until tender. Add the garlic and ginger and cook for a further 2 minutes.
Return the meat to the wok and toss with the vegetables. Stir in the sugar. Cook for another 2-3 minutes then sprinkle with green onions.
Serve with hokkien noodles or rice.