| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Super1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Sesame oil |
| 500 |
g |
Lamb fillets; cut into thin |
|
|
; strips |
| 1 |
|
Onion peeled; cut into wedges |
| 1 |
tb |
Finely grated ginger |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Red capsicum; seeded and cut into |
| 1 |
|
Thin strips |
| 1 |
|
Carrot; sliced diagonally |
| 250 |
g |
Broccoli florets |
| 125 |
g |
Snow peas; trimmed |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Oyster sauce |
| 1 |
tb |
Honey |
| 2 |
ts |
Cornflour blended with |
| 1 |
tb |
Water |
INSTRUCTIONS
1. Heat sesame oil in a wok or frying pan over a high heat. Add half the
lamb and stir-fry for 5 minutes or until brown. Remove lamb from pan and
set aside. Repeat with remaining lamb.
2. Add onion, ginger and garlic to pan and stir-fry for 2 minutes. Add red
capsicum, carrot, broccoli and snow peas and stir-fry for 5 minutes or
until vegetables change colour and are just tender.
3. Return meat to pan, stir in soy sauce, oyster sauce and honey and
stir-fry for I minute. Stir in cornflour mixture and stir-fry for I to 2
minutes longer or until sauce boils and thickens slightly. Serve
immediately with noodles.
Recipe by: Super Food Ideas (Aussie Magazine)
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