Lamb stir fry with home-made Teriyaki sauce

For 2:

To prepare the Teriyaki sauce; in a small bowl mix 60ml/4tbsp light soy sauce, 30ml/2tbsp Worcestershire sauce, 15ml/1tbsp rice wine vinegar, 1 whole star anise, 5ml/1tsp ground cinnamon, 2.5ml/½tsp ground cloves, 2.5ml/½tsp ground fennel, 2.5ml/½tsp freshly milled black pepper and set aside.
　
Heat 2tsp oil in a large, non-stick frying pan or wok and stir-fry 1 carrot, a piece of swede and some aubergine which have been cut into matchstick like pieces and stir-fry 1 minute.

Add 375g/12oz lean lamb precut into quarter inch strips with finely chopped garlic cloves, 1" piece of fresh ginger, 8 chopped spring onions and 100g/4oz chopped broccoli florets. Stir fry for 3-4 minutes.

Add 100g/4oz sliced mushrooms and  and cook for 1-2 minutes.

Add the Teriyaki sauce, egg noodles (which have been presoaked for 5 minutes in boiling water and drained) and add a handful of rinsed spinach, toss gently and cook for a further 2-3 minutes.

Place rinsed whole pak choi leaves around the side of the wok, put a lid on, turn the heat off and leave 1 minute. Sprinkle with dark soy sauce before serving.




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