Stir Fry Szechuan Lamb with Aubergine
A delicious “restaurant-authentic” dish using Sharwood’s Spicy Tomato Szechuan Stir-Fry Sauce.
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2 Tbsp vegetable oil
1 small aubergine cut into large chunks
300g lamb fillet - thinly sliced
1 small red pepper - diced
100g asparagus, trimmed and cut in half
1 jar Sharwood's Spicy Tomato Szechuan
Cooking Method
Heat the oil in a wok or deep-sided frying pan.
Stir-fry the aubergine for 2 minutes.
Add the lamb and stir-fry for 3 minutes.
Stir in the red pepper and asparagus continue frying for 1 minute.
Add the sauce and gently heat through.
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