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Recipe for family meals :

Chinatown Stir Fry

Working at the BBC Good Food Show last November gave me very little opportunity to actually see much of the show. However, one interesting item I did get given was a CD-Rom of recipes, promoting New Zealand Lamb. There are some first class recipes - hopefully they will not mind me publishing a few!

How to introduce New Zealand Lamb? That is probably best left to the New Zealanders themselves:

New Zealand Lamb . . . pure and simple

Give your next meal an international flavor with New Zealand Lamb. Our natural grazing lands, combined with a long and proud history of providing the world with the finest quality food products means that our lamb is always tasty, tender and delicious. New Zealand Lamb has a succulent flavor.

If you would like more information or to find cooking techniques for lamb or recipes why not visit the Meat New Zealand web site <click here>


225g / 8 oz New Zealand lamb neck fillet, thinly sliced
30ml / 2 tbsp dark soy sauce
15ml / 1 tbsp dry sherry
5ml / 1 tsp ground cumin
1 clove garlic, crushed
5ml / 1 tsp Chinese Five Spice
5ml / 1 tsp grated fresh ginger
15ml / 1 tbsp oil
1 large onion, cut into thin wedges
100g / 4oz broccoli, broken into small florets
1 red pepper, deseeded and sliced
100g / 4oz button mushrooms, sliced
100g / 4oz medium thread noodles, cooked (available from most supermarkets. See packet for cooking instructions although they normally require 5 minutes in boiling water then draining)

  • In a bowl mix the lamb with the soy sauce, cumin, garlic, ginger and oil, cover and marinade for 30 minutes.
  • Heat a wok or large frying pan and add all the marinated ingredients.
  • Fry until sealed then add the onion and fry until starting to soften.
  • Next mix in the broccoli and pepper pieces and when they are heated through add the mushrooms.
  • Stir fry the ingredients until cooked but still crisp.
  • Stir through the cooked noodles and when thoroughly heated, serve.

Hints and Tips:

  • Any thinly sliced lean cut of New Zealand lamb may be used for this recipe.

Serves 2 - 3

© Meat New Zealand 2001