Peel and chop the ginger and put aside. Cut the broccoli into slices and the leek into matchstick-thin strips. Chop the watercress and top and tail the snow peas. Put them all aside, along with the baby corn.
If using lamb fillet, cut it into eight 2.5cm medallions. Brush the medallions, or the noisettes, with the olive oil and season with salt and black pepper.
Warm a frying pan over moderate heat, add the lamb and dry-fry for 2 minutes, or until browned underneath. Turn and fry for 3–4 minutes more, until cooked but slightly pink in the centre. Cover the pan and keep warm.
Meanwhile, heat the peanut oil in a wok or large frying pan. Add the ginger and all the prepared vegetables; stir-fry for 3–4 minutes, until just tender.
Add the stock and soy sauce to the vegetables and season to taste, then cover and cook for 2 minutes more, stirring occasionally.
Place two lamb medallions on each plate and spoon the vegetables over and alongside them.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C and E, and zinc.
If lamb fillet or lamb noisettes are not readily available, cut the eye of meat from eight lamb loin chops and use these instead.