Lamb Char Siu Stir-Fry

• 600 g lamb fillets, thinly sliced
• 2 tablespoons peanut oil
• 3 tablespoons rice vinegar
• 4 tablespoons char siu sauce
• 3 tablespoons ketjap manis
• 3 garlic cloves, crushed
• 2 red chilies, sliced thinly
• 1 tablespoon peanut oil, extra
• 1 red capsicum (200g)
• 10 broccoli florets, small, if they are large 5 cut in half
• 4 large fresh shiitake mushrooms (90g)
• 3 large oyster mushrooms (80g)
• 100 g snow peas, trimmed
• 120 g bean sprouts
• 300 g fresh noodles

1. Add 1 tablespoon peanut oil to a wok, cook lamb in batches until browned, adding more peanut oil as needed. Set to one side.
2. De-glaze wok with rice vinegar, add extra 1 tablespoon of peanut oil, add pepper, chilies and garlic, stir-fry until veg start to soften.
3. Add mushrooms, florets and return lamb to wok, add sauce and ketjap manis, stir-fry 3-4 Min's, add snow peas and bean sprouts, stir-fry until sprouts are just tender, about 3 Min's. Add noodles and stir-fry to heat through.
4. Serve as is.

peanut oil, rice vinegar, char siu sauce, ketjap manis, garlic, red chilies, peanut oil, red, broccoli, fresh shiitake mushrooms, oyster mushrooms, snow peas, bean sprouts, fresh noodles

Taken from www.food.com/recipe/lamb-char-siu-stir-fry-323744 (may not work)