Stir-frying is an ideal quick method of cooking meat as the thin strips cook in only a few minutes. It is only necessary to use a very small amount of oil (1 tablespoon) when stir-frying. Use a vegetable based oil which can be heated to higher temperatures. Use a non-stick wok or large frying pan. Always ensure that the pan or wok is really hot before adding the meat a little at a time - it should sizzle when the pieces are added. The meat should ideally be trimmed of excess fat and cut into approximately 1cm strips, cut across the grain to help tenderise the meat and prevent shrinkage.
Heat 1 tablespoon oil in a wok or large frying pan.
Add the meat and stir-fry for the recommended time.
Add the hardest vegetables first (e.g carrots, onions) and cook for 2-3 minutes before adding the rest.
Add sauce of your choice (up to 150ml) and cook for a further couple of minutes.
Lamb: Leg, Neck fillet, cut into 1cm strips
2-4 mins plus 2 mins with vegetables
Suggested vegetables for stir-frying:
Baby sweetcorn, Green beans
Bamboo shoots, Leeks
Peppers, Spring onions
Chinese leaf, Swiss chard
Courgettes, Sugar snap peas
Or try a packet of stir-fry vegetables from your supermarket.