Uyigur Style Lamb, Three Peppers & Rice Gnocchi

Chef Patricia Yeo explains the inspiration for her signature stir fry recipe and shares how she makes it using the Hot Wok by Breville.

Ingredients

Uyigur Style Lamb, Three Peppers & Rice Gnocchi
(enough for 6 entrees)

• 2 lbs lamb, cut into 2″ cubes
• 1/2 tbsp toasted ground cumin
• 1 tbsp each toasted ground coriander & black pepper
• 1 tbsp Aleppo chilli powder (smoked or even sweet paprika can be used as a substitute, it you are using paprika only use ½ T)
• 2 tbsp fish sauce (my favorite brand is Three Crab, if you cannot find fish sauce 2 anchovy filets finely chopped will work as well)
• 3 cloves garlic finely chopped
• 1 large red pepper, diced (about 1-2″ pieces)
• 1 large yellow pepper, diced (about 1-2″ pieces)
• 4 long hot green chilies (refrain from using green peppers, poblano chilies work well as a substitute, cut into same size as other peppers)
• 2 bunch scallions cut into 2″ length
• 2 heads bok choy cut into bite size pieces
• Lime juice & more fish sauce to season
• 2 cups rice gnocchis (it is traditionally known as deok or duk and can be found in most Asian supermarkets, if you cannot find this just serve the stir-fry lamb over steamed rice)

Instructions

1. Marinade lamb in spices, alleppo, garlic & fish sauce for at least 2 hours.
2. Heat wok. Allow the wok to get really hot then add a scant tablespoonful of canola oil, brown lamb (about 5-7 minutes).
3. While the meat is cooking boil rice gnocchis in salted water for up to 10 minutes .
4. Add all the vegetables except the bok choy to the wok. Cook for a further 5 minutes, add gnocchi and bok choy allowing the bok choy to heat through (about 3-5 minutes).
5. Garnish with sprigs of cilantro and crispy shallots.