340g lamb (chump or boneless leg steaks)
2 courgettes (cut into half and sliced diagonally)
1 heaped tps minced ginger (or use fresh)z
1/2 jar Wing Yip Oyster Sauce
1 small onion (sliced)
2 tbsp peanut or vegetable oil
1 tsp Wing Yip Light Soya Sauce
1 tsp minced (or grated) ginger
a few drops Wing Yip Sesame Oil
Slice lamb against the grain and marinade in a little light soya sauce, pepper, minced ginger and sesame oil.
Heat oil in a wok fry sliced onions.
Then add lamb in batches and turn up heat to seal lamb.
Courgettes are added next with a tablespoon of water if necessary.
Cook for 2 minutes or until courgettes are cooked.
Spoon Wing Yip Oyster Sauce into wok and cook for 1 minute.
Remove from the heat and serve immediately.