A delicious and quick-to-make lamb stir-fry with a sweet and spicy twist.
Mix the five-spice powder, soy sauce, honey, rice vinegar, and minced garlic in a bowl to create the sauce.
Prepare the sauce in advance to save time during cooking.
Combine the lamb fillets with a portion of the sauce in a separate bowl and let it marinate for a few minutes.
Marinating the lamb enhances its flavor and tenderness.
Heat oil in a wok over high heat. Stir-fry the lamb in batches until browned, then remove and set aside.
Cooking in batches prevents overcrowding and ensures even browning.
In the same wok, stir-fry the red onion, ginger, and chili until the onion softens.
Keep stirring to prevent the aromatics from burning.
Add the broccoli and stir-fry for a few minutes, then add the snow peas and bean sprouts and cook until the vegetables are tender-crisp.
Do not overcook the vegetables to maintain their crunch.
Return the lamb to the wok along with the remaining sauce. Stir well to combine and heat through.
Ensure the sauce coats all the ingredients evenly.
Garnish with fresh coriander and serve hot.
Serve immediately to enjoy the dish at its best.
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