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Add a photoYou don't often think of using lamb in a stir-fry,but it is delicious.The success to a good stir-fry is to have all your ingredients prepared and placed in the order you are going to add them to the wok,as this is all about quick cooking.This dish is perfect for your recovery after a hard day work or training,providing protein,carbs and antioxidents.
Ингредиенты
- 400gm lamb leg steaks
- WOK VEGETABLES:
- 2 oranges
- 250 ml beef stock
- 3 tbsp liquid honey
- 2 tbsp light soy sauce
- 1 tbsp green chilli sauce
- 2 tbsp cornflour
- 1/2 aubergine,cut into 2.5 cm pieces
- 250 gm buton mushrooms,wiped clean and halved if large
- 425 gm can baby corn cut into 3 pieces
- 1 tbsp grated fresh ginger
- TO SERVE:
- 1 tbsp toasted sesame seeds
- 1/4 cup fresh mint,roughly chopped
- steamed rice.
Инструкции
- Grate the zest of oranges into a small bowl.just collect the juice of oranges and the orange segments-discarding the peel and pith.Set aside the orange segments,till further use .Add stock,honey,soy sauce and chilli sauce into the bowl with orange zest and juice.Mix well.
- Cut lamb in equal strips,season and coat with cornflour.
- Heat a wok or large frying pan over a high heat.Add a dash of oil and when hot,add the aubergine cubes and stir-fry until golden and soft,about 3 mins.Add mushrooms and stir-fry till golden and soft.add baby corn and stir-fry for 30 secs.Transfer all to a bowl.
- Add one more dash of oil to the wok and heat until smoking.add half of the lamb strips and stir-fry until browned,about 1 min,then add to the vegetables.Add the remaining lamb strips and repeat.
- Add ginger to the wok and stir-fry for 10 secs.Add orange and stock mixture and bring to the boil.Boil until reduced by one third.Return the lamb and vegges to the wok and stir-fry until heated thro'.
- TO SERVE:
- Stir the sesame seeds and mint into the wok and season as required.Place lamb and vegges and season as needed. Place lamb and vegges in a warmed serving bowl and top with the orange segments.Serve with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 95 | |
| Calories from Fat 12 | 13% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 683mg | 28% |
| Potassium 206mg | 6% |
| Total Carbs 19.97g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 14.22g | 9% |
| Protein 2.56g | 4% |
