Stir Fry Lamb & Mint

1 tablespoon olive oil
1 Spanish onion, sliced
1 clove garlic, crushed
1 red chilli, chopped
1 packet lambtastic salt bush stir fry Lamb
120g sugar snap peas, trimmed
2 tablespoons plum sauce
2 tablespoons soy sauce
1 tablespoon white wine or apple cider vinegar
1/3 cup chopped mint

Method

Heat oil in a wok. Swirl to coat. Add onions and cook until golden.

Add garlic and chilli and cook for a further 30 seconds.

Add lamb to wok and cook until browned.

Add sugar snap peas. Cook for 2 minutes.

Add plum sauce, soy sauce and vinegar.

Stir to coat the lamb and snap peas well.

Stir through mint and serve immediately with rice, or on top of a fresh garden salad.