This moreish dish is perfect made with beef, lamb or even tender goat fillet. For a vegetarian version try tofu slices. The warming five spice makes it an aromatic but not a spicy dish so perfect for feeding a fussy crowd…
- 1 tbsp rapeseed oil
- 1 green chilli, deseeded and finely chopped
- 1 medium onion, cut into half-moon slices
- Large handful of long, dried chillies
- 250g lamb fillet, cut into 0.5 x 2.5cm length slices
- Pinch of Chinese five-spice powder
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 celery sticks, sliced on the diagonal into 2.5cm pieces
- 1 tbsp chilli bean paste
- 1 tbsp Chinkiang black rice vinegar or balsamic vinegar
- 1 tbsp low-sodium light soy sauce
- 1 tsp chilli oil
- Handful of roasted peanuts
- Small handful of fresh coriander stems and leaves, roughly chopped
- Place a wok over a high heat until smoking and add the rapeseed oil. Add the green chilli, onion and dried chillies, and stir-fry for 15 secs to soften, release their flavours and caramelise at the edges.
- Add the lamb fillet and leave for 3 secs, then toss to cook for 30 secs. Add the Chinese five-spice powder and Shaoxing rice wine or dry sherry. Toss in the celery pieces and stir-fry on a high heat for 30 secs, then drizzle a dash of water around the edge of the wok to create steam to help it cook.
- Season with the chilli bean paste, vinegar, light soy sauce and chilli oil. Add the roasted peanuts and toss all together. Stir in the coriander and serve immediately.
Stir Crazy: 100 deliciously healthy stir-fry recipes by Ching-He Huang, published by Kyle Books