Lamb, Beef & Veggie Stir Fry

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 8 ounces pineapple chunks
• 1 tablespoon cornstarch
• 2 tablespoons light soy sauce
• 1 tablespoon red wine
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1 teaspoon chinese five spice powder
• 2 teaspoons olive oil
• 3 garlic cloves, chopped
• 1 fresh red chili, seeded and chopped
• 1 inch piece fresh ginger, grated
• 1 lamb chop
• 1 steak (of similar size to the lamb chop)
• 1 green pepper
• 1 red pepper
• 3 mushrooms
• 2 stalks broccoli
• 6 ounces snow peas
• 4 ounces bean sprouts
• 16 ounces bamboo shoots
• 1 tablespoon sesame seeds, toasted
• jasmine rice

Recipe

• 1 drain the pineapple, reserving the juice. to make the sauce mixture, combine the cornstarch with the reserved pineapple liquid. add the soy sauce, win, vinegar and 5 spice powder, stir to mix and set aside.
• 2 heat the oil in a wok. add the garlic, chili and ginger and stir for 30 sec. add the lamb and beef and allow to cook through. remove the meat.
• 3 add the broccoli, peppers, mushrooms, snow peas and stir fry until desired tenderness is almost reached.
• 4 add the bean sprouts and bamboo shoots, stir to combine.
• 5 pour in the sauce mixture and reserved pineapple and stir until sauce thickens.
• 6 serve over jasmine rice and sprinkle with.