Chinese pan with lamb

Ingredients for 1 servings:

• 120 g lamb fillet(s)
• 1 tbsp sesame oil
• 20 g cashew nuts
• ½ tsp honey
• 1 bulb(s) of ginger
• 100 g carrot(s)
• 50 g soy sprouts
• 100 g Chinese cabbage
• 50 g glass noodles
• 2 tbsp rice wine
• 1 tbsp soy sauce
• 100 ml vegetable stock
• Lemongrass powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cut the lamb fillet into thin strips and fry vigorously in sesame oil in a pan or wok with the cashews. Slowly add the honey and stir in. Add the peeled and finely chopped ginger and fry slowly. Add the peeled and finely sliced ​​carrots and bean sprouts to the pan and sauté for a few minutes. Cut the Chinese cabbage into strips and add shortly before the end of the cooking time, then sauté for a while. Soak the glass noodles in hot water for 5 minutes, drain well, and chop slightly. Add to the pan. Mix the rice wine with the soy sauce and the broth, pour into the pan/wok, and heat everything up again briefly. Season to taste with ground lemongrass.