MON­GO­LIAN LAMB STIR-FRY

Super Food Ideas - - WEEK 3 -

SERVES 4 PREP 15 MIN­UTES (PLUS MAR­I­NAT­ING) COOK 15 MIN­UTES

1 ta­ble­spoon corn­flour ½ tea­spoon Chi­nese five spice 1 ta­ble­spoon brown sugar 2 gar­lic cloves, crushed ¼ cup soy sauce 600g lamb leg steaks, thinly sliced ¼ cup peanut oil 2 brown onions, halved, cut into wedges 1 car­rot, halved length­ways, sliced di­ag­o­nally 1 bunch broc­col­ini, trimmed, halved 2 ta­ble­spoons black bean sauce 1 ta­ble­spoon shao hs­ing (Chi­nese cook­ing wine) 2 green onions, thinly sliced 4 cups steamed long-grain rice, to serve

1 Com­bine corn­flour, five spice, sugar, gar­lic and half the soy sauce in a bowl. Add lamb. Toss to coat. Mar­i­nate for 15 min­utes. 2 Heat a wok over medium-high heat. Add 2 ta­ble­spoons oil. Swirl to coat. Stir-fry lamb, in batches, for 3 to 4 min­utes or un­til browned. Trans­fer to a bowl. Wipe wok clean. 3 Re­heat wok. Add re­main­ing oil. Stir-fry veg­eta­bles for 2 to 3 min­utes or un­til al­most ten­der. Add sauce, shao shing, 2 ta­ble­spoons wa­ter and re­main­ing soy. Stir-fry for 1 minute. Add lamb. Stir-fry for 1 minute or un­til heated through. Serve with onion and rice. NU­TRI­TION: (per serve) 2998kj; 25.7g fat; 6.5g sat fat; 41.1g pro­tein; 75.8g carbs; 6.7g fi­bre; 105mg chol; 1771mg sodium.

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