Serves: 4; Preparation: 30 mins; Calories/Fat: 256 cals/13.3g;
Sodium/added sugar: 0.4g/0.4g
Ingredients: 2 tbsp vegetable oil; 1 pack lamb escalopes, weighing about 350g (12oz) shredded; 2 large carrots, halved lengthways and thinly sliced; 1 large red onion, halved and thinly sliced; 1 red pepper, deseeded and sliced; 2.5cm (1 in) piece fresh root ginger, grated; 1 large red chilli, deseeded and finely chopped; 1 x 150g pack mangetout and sugar snap peas, mangetout cut in half lengthways; 2 tbsp oyster sauce; 1 tbsp lemon juice.
- Heat a large wok or frying pan over high heat and add 1 tbsp oil. Stir-fry the lamb for 1 min until browned then remove from pan with any juices.
- Reheat the wok. Add 1 tbsp oil and stirfry the carrots, onions, pepper, ginger and chilli for 2 mins. Return the meat and its juices to the pan. Add the peas and stir-fry for 1 min.
- Stir in the oyster sauce and lemon juice and toss well until heated. Season and serve with coconut rice or noodles.
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