Teriyaki lamb stir-fry

Ingredients

500 g lamb spips

0.5 cup teriyaki sauce

2 tsp oil

2 small onions, cut into thin wedges

2 medium carrots, cut into thin sticks

1 medium red capsicum, thinly sliced

200 g snow peas, topped

2 tbsp water

200 g dried egg noodles, cooked, drained

Combine the lamb sliips with 2 tbsp of the teriyaki sauce and half of the oil
Heat the wok, ensure it is hot. Stir-fry the lamb sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
Reheat the wok, add remaining oil and heat. Add onion, carrots and capsicum and stir-fry for 2-3 minutes. Add the snow peas and stir-fry for 1 minute
Return the lamb to the wok, add the noodles, water and remaining teriyaki sauce, toss to combine. Stir-fry until noodles are hot. Serve immediately

The wok - better too hot than not hot enough. When you stir-fry vegetables heat the oil until it's hot enough to sizzle a piece of onion or spring onion. Reduce the heat a little if you add garlic and ginger, to stop them burning. Stir-fry for just a few seconds then add the next ingredient. Your nose will tell you if you've got the timing right. Let the heat remain at high throughout cooking
Best lamb cuts for stir-frying; lamb stir-fry sliips or prepare your own from eye of loin/backsliap, tenderloin/fillet, round or topside leg steak