Nice tender lamb and full of vegetables, which was what I had been craving, and the sauce had the wonderful hoisin flavour with a hint of chilli. I say a hint of chilli as that's all it really was so definitely a kid friendly meal.
As with most asian inspired meals, once all ingredients are prepared and ready to go, the cooking stage is easy. I am sure you will love this dish. We all did - so much so that wanted more but alas the plate was emptied!
Hoisin Sweet Chilli Lamb with Mixed Vegetables
recipe adapted from The Australian Women's Weekly Stirfry Chop Wok Toss cookbook)
Points per serve: 5.5
500 grams lean lamb strips
2 garlic cloves, peeled and thinly sliced
1 onion, peeled and sliced
1 carrot, peeled and sliced
1 red capsicum, sliced
150 grams buttom mushrooms, sliced
1 bunch broccolini, trimmed and cut into 4 cm lenghts
1/3 cup hoisin sauce
2 tablespoons sweet chilli sauce
2 tablespoons water
1 x 400g can baby corn spears, drained and rinsed
Heat a large wok over high heat and spray with cooking spray. Stirfry the lamb in batches, quickly until just cooked. Transfer to a plate.
Respray the wok with cooking spray. Stirfry the garlic, onion and carrots for 4 - 5 minutes or until tender. (If they start to burn add a tablespoon of water, additional to the recipe, and continue to stirfry.) Add capsicum, mushroom and broccolini and stirfry for a further 2 - 4 minutes or until the broccolini stalks softened.
Add the sauces and the water, stir to mix well. Return lamb to the wok along with the baby corn. Stirfry until hot and serve.