What you need:
- Rolled lamb breast
- Natural soy sauce
- Clear honey
- Rice vinegar
- Lime juice
- Light brown sugar
- 2 red onions
- 2 heads of garlic
- 250g chestnut mushrooms
- 3 carrots
- 2 sweet peppers
- 3 celery stocks
- Fine egg noodles
- Natural rock salt
- Ginger
- Onion granules
- Garlic granules
- Thyme
- Basil
- Crushed chillies
- Allspice
Method:
Start of by being the masked samurai and dicing everything - red onions, heads of garlic, carrots, celery, sweet peppers and lamb breast. Peel the carrots, onions and garlic before dicing and make sure to core the peppers and remove any seeds.
After a marathon chopping session we make the sauce. Add to a bowl:
- 2 tablespoons of light brown sugar
- 3 tablespoons of rice vinegar
- 4 tablespoons of natural soy sauce
- 3 tablespoons of clear honey
- 3 tablespoons of lime juice
- A moderate amount of ginger
Give this a stir to blend it all together, then heat up a little oil in a wok.
Add the diced garlic to a hot wok with a little rock salt and let it fry for a couple of minutes before adding all the vegetables. Keep it moving for a few minutes before adding a fuckload of allspice and stirring thoroughly.
After giving the vegetables about 10 minutes on a medium-high heat, add the lamb and give everything a good mix. Keep it moving for about 15 minutes.
Next, we add the sauce we made up earlier and then add the following to the wok:
- A moderate amount of onion granules
- A moderate amount of thyme
- A moderate amount of basil
- A sprinkle of crushed chillies
- A sprinkle of garlic granules
Resume the stirring to make sure all the flavour mixes. Add 2 blocks of noodles to the wok and let them absorb the sauce, so you can bury the noodles in the stir fry and stop stirring for a few minutes!
Resume stirring to spread the noodles throughout the dish and then when they're nice and soft you're ready to serve
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