• 3 tablespoons vegetable oil

• 500 g/1 lb lamb fillet, cut into thin strips across the grain

• 3 spring onions, thinly sliced diagonally

• 1 garlic clove, crushed

• 1 small red pepper, cored, deseeded and cut lengthways into thin strips

• 1 small yellow pepper, cored, deseeded and cut lengthways into thin strips

• 2 courgettes, thinly sliced on the diagonal

• 225 g/7 1/2 oz can water chestnuts, drained, rinsed and thinly sliced pepper 

Sauce:

• 2 teaspoons corn flour

• 4 tablespoons water

• 2 tablespoons soy sauce

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Method:

1. First, prepare the sauce. Mix the corn flour to a thin paste with the water, then stir in the soy sauce. Cover and set aside.

2. Heat 2 tablespoons of the oil in a preheated wok or frying pan. Add the lamb strips, increase the heat to high and stir-fry for 3-4 minutes, or until the lamb is browned on all sides.

3. Tip the lamb and its juices into a bowl and set aside. Heat the remaining oil over a moderate heat. Add the spring onions, garlic and peppers and stir-fry for 3-4 minutes.

4. Add the courgettes and stir-fry for a further 2 minutes. Return the lamb and its juices to the wok, then add the water chestnuts.

5. Stir the sauce to mix, pour into the wok and increase the heat to high. Toss for 2-3 minutes, or until all the ingredients are combined and the lamb is piping hot.

6. season with pepper to taste and serve immediately.