Australian Butchers' Guild
- Meat Lamb
- Cut Leg
This meal is quick and easy to prepare. It is ideal for those nights that even though you are short of time, only the best will do!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg | Stir Fry Strips | 600g | 2.4kg | 6kg |
| Green Beans | Finely Sliced | 200g | 800g | 2kg |
| Button Mushrooms | Sliced | 100g | 400g | 1kg |
| Oyster Sauce | 100g | 400g | 1kg | |
| Kecap Manis | 100g | 400g | 1kg | |
| Garlic | Crushed | 10g | 40g | 100g |
| Long Red Chilli | Finely Chopped | 5g | 20g | 50g |
| Black Pepper | Cracked | 5g | 20g | 50g |
Preparation
BUTCHER - PREPARATION/METHOD
Combine all ingredients.
RETAIL PRESENTATION
Display piled in a large bowl.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat large wok over a moderatley high heat.
2. Add one tablespoon of light olive oil.
3. Stir fry lamb in small batches for 2-3 minutes. Remove each batch to a fresh warm bowl.
4. Add ½ cup of water to the wok. Stri to remove any browning from the wok. Return lamb to the wok with the remaining ingredients and stir for 2-3 minutes or until hot.
SERVING SUGGESTION
Serve with steamed rice.
