Lamb From the Wok

A delicious recipe for the asparagus season:

Remove the skin and tendons from the lamb salmon and cut into thin strips, clean the vegetables, clean the mushrooms with a damp dish, remove the soft core flesh from the zucchini, finely slice the carrots. Proceed in the same way with the other vegetables (onions, green asparagus and peppers). Finely dice the chili, garlic and shallot.

For the couscous, remove the lemon and orange peel from the fruit with a sharp kitchen knife or peel off strips and chop finely, chop the parsley finely. Add the couscous to the clear soup, season with salt and allow to swell, then season with orange and lemon zest and parsley and season with butter.

Fry in wok or high frying pan: heat grape seed oil, add chili, shallot and garlic, then add the meat, season with salt and season with pepper, lightly sugar – keep moving – keep moving vegetables in it. Now add soy sauce and clear soup and bring the finished dish to the table with couscous.

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