Young asparagus stalks are ideal for stir-frying and their delicate flavour suits that of the lamb. Bamboo shoots and water chestnuts add satisfying crunchiness.
ingredients
serves 4
2 level tablespoons peeled and grated root ginger, or 1 level teaspoon ground ginger
2 cloves garlic, peeled and crushed
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons sesame oil
1 pound lamb without bone or fat, cut into strips
1 pound thin asparagus, trimmed and cut diagonally into short lengths
1 Spanish onion, peeled, quartered and sliced
1 medium green pepper, de-seeded and sliced
1 level teaspoon cornstarch
3/8 cup chicken or vegetable stock
3 ounce bamboo shoots
3 ounce water chestnuts, thinly sliced
method
1. Combine the ginger, garlic, soy sauce, sherry and 1 teaspoon of the sesame oil in a glass or china dish. Stir the lamb into this marinade, cover and leave in a cool place for 30 minutes.
2. Heat 1 tablespoon of the sesame oil in a large skillet over a high heat and stir-fry the asparagus in it for 3 - 5 minutes until just becoming tender. Add the onion and green pepper and stir-fry for 1 minute more, then cover and cook for 1 minute. Using a slotted spoon, lift all the vegetables onto a large plate.
3. Heat the remaining sesame oil in the pan over a high heat and stir in the lamb. Pour on the marinade and cook, stirring, for 5 minutes. Blend the cornstarch with the stock, stir into the pan juices and boil until the liquid thickens.
4. Put the vegetables back in the pan, mix in the bamboo shoots and water chestnuts and toss over a moderate heat for 2 minutes.
Serve the stir-fry while piping hot with plenty of fluffed-up rice.
