Oriental Lamb
Serves 2
250 g Highland Texel Gourmet Lamb leg steaks, thinly sliced
'/4 cup white wine
2 Tbsp soya sauce
1/8 tsp ground ginger
2 Tbsp oil
1 can baby corn cobs
50 g beans, carrots, onions, celery etc., sliced thinly
Marinate meat in wine, soya sauce and ginger. Heat oil in frypan
Drain meat reserving liquid and stir-fry for 3-4 minutes or until meat loses its pinkness.
Add vegetables and pour over reserved liquid. Stir-fry until vegetables are tender.
Add water during cooking, if necessary.
Thicken with cornflour paste.
Stir in drained corn cobs, heat through and serve on rice or egg noodles.