Lamb’s Kidney and Sprue Stir-Fry

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By Jeremy Round

Published 1988

  • About

Free the wok! Use it for more than just that token twice-yearly ethnic dinner party: its vast expanse of easily heated steel makes it the best utensil for both the quick cooking of any suitably cut vegetable, meat or fish, and the fast reduction of liquids to make well flavoured sauces.

This is a non-oriental stir-fry of pencil-thin, relatively cheap sprue asparagus, red pepper (capsicum) and lamb’s kidney, lightly glazed with red wine sauce.