Brussels sprouts and lamb in red wine

Heat in a wok 1 tablespoon of oil and the butter and fry the shallots and garlic into the glass. Add the meat and brown it. Pour the wine slowly through the sides (the meat should not 'scare' the wine) and let the meat simmer for 1-2 minutes. Season with salt and (freshly ground) pepper. Remove the meat from the pan and keep it under aluminum foil.

Add the sprouts and the cheese to the wine sauce. Let the cheese melt in the wine sauce and cook the sprouts in 5-10 minutes while stirring al dente while the sauce thickens. Take the beetroot sprouts from the woks and brown the oyster mushrooms in the last wine. Add some butter if necessary and stir in the sprouts and the meat. Season with salt and (freshly ground) pepper and serve immediately. Tasty with boiled potatoes.