Lamb with Trumpet Mushrooms

Cut the saddle of lamb into fine strips. For the marinade, mix the chili sauce, soy sauce, cornstarch and sugar and drizzle over the meat. Season with salt and pepper. Mix the lamb strips and let them marinate for a short time. Cut the trumpet mushrooms into bite-sized pieces. Cut the onion into strips and finely chop the garlic. Heat the peanut oil in a wok. Drain the lamb strips and stir-fry in the wok. Remove and keep warm. In the wok pan, now sauté garlic, mushrooms, green onion strips and bell bell pepper strips. Add meat back in and pour soy sauce and 50 ml water on the side. Bring to a boil once and finally stir in the bean sprouts. Serve in small bowls.

Preparation Tip:

RECOMMENDATION: Basmati rice or Chinese egg noodles

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