1. Combine first 5 ingredients in a bowl add lamb, cover and refrigerate for at least 2 hours. Thinly slice capsicum, carrot and broccoli stem. 2. Stir fry meat in batches for approximately a minute to seal(clean wok after each batch). 3. Stir fry ginger and veges for a couple of minutes, return lamb and add oyster sauce and chicken stock. 4. Blend arrowroot with water to make a paste and when the stock comes to the boil stir it in and continue gently stirring until sauce thickens. 5. Serve and sprinkle with sesame seeds. ---------------------------------------------------------------------------
Nutrition
Ingredients
