Two in One Dish

I got this of a Chinese cookery show on BBC. It was rather simple to whip up and was great with plain hot rice porridge – suitable for under the weather folks like yours truly.

Lamb and Spinach Stirfry

1. Marinade thinly sliced lamb and Chinese mushrooms in oyster sauce, soy sauce, sesame oil and a splash of water.
2. Sauté finely chopped garlic in some hot oil, add in spinach leaves, lightly salt it and cook till wilted. Set aside.
3. Using the same wok, pour the lamb, mushrooms and marinade in the wok and cook till hot and bubbly.
4. Pour the dish directly on top of the spinach and serve.