ZUCCHINI STIR FRY
Simple and quick stir fry made with Zucchini, bell peppers, garlic, onions and black pepper. Serve it as a side.
Provided by Swasthi
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Rinse all the veggies. Slice onions and bell peppers thin. Chop zucchini to ¼ inch thickness. Chop ginger and garlic.
- Pour oil to a hot pan. Stir fry ginger and garlic for 30 seconds.
- Add onions and fry until transparent. Then stir fry bell peppers for 30 seconds.
- Next add zucchini and stir fry on a high heat until half done yet crunchy. Do not over cook as they tend to turn too soft.
- Then pour soya sauce and vinegar. Add black pepper. Stir fry just for 30 to 60 seconds.
- Turn off the heat and sprinkle toasted sesame seeds or roasted & crushed peanuts.
- Serve zucchini stir fry as a side or in your wraps and sandwiches.
Nutrition Facts : Calories 133 kcal, Carbohydrate 10 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 179 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
EASY STIR FRY RECIPE WITH LAMB AND VEGGIES
This one pot Stir Fry Recipe is a dinner wonder! Easy, vibrant and infused with flavors from the lamb and a special stir fry sauce. This is family favorite recipe to try!
Provided by Mahy
Categories Main Course Main Dish
Number Of Ingredients 27
Steps:
- Place the lamb in a bowl and add all the marinade ingredients except the oil and mix well.
- You can marinade the lamb for 10 minutes and upto 3 hours.
- Preheat a wok with the sesame oil until really hot, then add in the veggies and keep stir frying for 4-8 minutes (depending on the size of your veggies). Veggies should be crisp and vibrant.
- Remove the veggies on to a plate and add the remaining oil to the pan.
- Add the lamb once the pan is hot and stir fry it for 5-7 minutes (depending on the thickness of the lamb slices). Don't over cook the lamb.
- While the lamb is cooking, make the stir fry sauce by mixing all ingredients in a large liquid cup or bowl.
- Once the lamb is ready, add in the veggies, noodles and sauce to the pan.
- Toss the stir fry together and bring the sauce to a boil. As soon as it boils, drop the heat to low and let the sauce simmer for just 2 minutes.
- Finish off with fresh cilantro, mint and top with chopped peanuts.
- Add in dollops of chilli sauce if you want extra spice to your stir fry.
- Serve right away and enjoy!! :)
Nutrition Facts : Calories 404 kcal, Carbohydrate 31 g, Protein 43 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 100 mg, Sodium 2300 mg, Fiber 7 g, Sugar 19 g, ServingSize 1 serving
LAMB STIR-FRY
This Lamb Stir-Fry is ready in under 20 minutes, making it a quick, easy and healthy meal. A great way to eat more veg, and a simple way to cook lamb.
Provided by Dannii
Categories Lunch Main Course
Time 15m
Number Of Ingredients 14
Steps:
- Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
- Chop your vegetables.
- Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
- Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
- Get the noodles ready.
- Add the vegetables to the hot pan and cook for 4 minutes.
- Add the noodles and sauce to the pan and cook for a further 3 minutes.
- Serve topped with chopped spring onions (scallions) and sliced chilies.
Nutrition Facts : ServingSize 1 portion, Calories 545 kcal, Carbohydrate 75 g, Protein 33 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 1229 mg, Fiber 9 g, Sugar 8 g
MONGOLIAN LAMB
Recipe video above. At "posher" establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. It's completely addictive!Also excellent made with beef - see Note 1.
Provided by Nagi
Categories Mains
Number Of Ingredients 18
Steps:
- Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
- Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
- Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).
- Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
- Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.
- Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.
- Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
- Serve with rice!
Nutrition Facts : Calories 279 kcal, Carbohydrate 12 g, Protein 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 911 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
EASY ZUCCHINI STIR-FRY
Sliced zucchini, sweet onion, and diced tomatoes are stir-fried with garlic for a quick and easy Italian-tasting vegetable side dish. Goes great with grilled chicken breast, fish, or pasta. Ever since I have been making it, my husband can eat almost all of it in one sitting!
Provided by sheistyb
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 10.5 g, Fat 3.6 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 209.7 mg, Sugar 5.8 g
LAMB-FRY
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.
Provided by Maya Kaimal
Categories Quick & Easy Lamb Spice Curry Coriander Hot Pepper Onion Dinner
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
- Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
- Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
- Stir in lemon juice and remove from heat.
LAMB STUFFED ZUCCHINI
I had several "eight-ball" or round zucchini from my garden and wanted a yummy main dish to make them into so I created this for dinner. It came out savory and delicious! It would be great to stir some cheese into the stuffing as well. I served it with steamed rice and fruit salad.
Provided by mommycook
Categories Lamb/Sheep
Time 55m
Yield 4 zucchini boats, 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the zucchini well and cut the stem off. If using regular long zucchini, slice in half lengthwise. Using a melon baller, hollow out the middle of the zucchini while keeping a "boat" of outer flesh intact. Swirl 1T. olive oil in the bottom of a baking dish and place the zucchini boats in the dish.
- Preheat oven to 350.
- In a non-stick medium fry pan, saute the onions and garlic in the other T. of olive oil. Let them soften but do not brown.
- Add the ground lamb and cook until the lamb is mostly cooked through.
- Remove from heat.
- Stir in the bread crumbs and rosemary, salt and pepper.
- Beat the egg lightly in a separate bowl then pour over the lamb mixture and stir to combine.
- Spoon the lamb mixture into each zucchini cavity, mounding to fill. Any filling that falls around the zucchini will just make nice browned bits to eat.
- Cover with foil loosely and bake in oven for 20 minutes.
- Remove foil and bake another 10-15 minutes or until zucchini is nicely softened and stuffing is browned.
Nutrition Facts : Calories 337.3, Fat 22.4, SaturatedFat 7.3, Cholesterol 94.3, Sodium 606.8, Carbohydrate 19.8, Fiber 3.3, Sugar 5.5, Protein 15.5
ZUCCHINI STIR FRY
An easy, healthy Asian chicken and zucchini stir fry with onions in a quick teriyaki sauce. Fast and perfect for nutritious weeknight dinners.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
- Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
- In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
- Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
- Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 243 kcal, Carbohydrate 11 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 73 mg, Fiber 2 g, Sugar 6 g
MONGOLIAN LAMB STIR-FRY WITH RICE
Love Mongolian Lamb and this one from Australian BH&G Diabetic Living looks like it is packed with flavour and also healthy.
Provided by ImPat
Categories One Dish Meal
Time 35m
Yield 4 main meals, 4 serving(s)
Number Of Ingredients 17
Steps:
- Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
- Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
- Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
- Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
- Add the lamb and sauce to the wok and toss to combine and heat through.
- Divide the rice between plates and top with mixture to serve.
Nutrition Facts : Calories 766.1, Fat 29.1, SaturatedFat 12.3, Cholesterol 90, Sodium 379, Carbohydrate 92.4, Fiber 4.3, Sugar 5.4, Protein 30.5
LAMB WITH ZUCCHINI STIR-FRY
Categories Wok Garlic Ginger Lamb Vegetable Stir-Fry Quick & Easy Zucchini Bon Appétit
Yield Serves 4
Number Of Ingredients 15
Steps:
- Mix lamb, 2 tablespoons soy sauce, ginger, minced garlic and 2 teaspoons cornstarch in large bowl. Mix broth, lemon juice, chili sauce and remaining 2 tablespoons soy sauce and 2 tablespoons cornstarch in small bowl.
- Heat both oils in wok or Dutch oven over high heat. Add 3 garlic cloves; cook until golden brown, about 2 minutes. Discard garlic. Add zucchini and onion; stir-fry until crisp-tender, about 3 minutes. Add green onions; stir-fry just until wilted, about 1 minute. Transfer vegetables to platter. Add lamb mixture to wok; stir-fry until meat is brown, about 3 minutes. Add broth mixture; boil until sauce thickens, stirring constantly, about 1 minutes. Return vegetables to wok; stir until heated through. Season with salt and pepper. Serve with rice.
LAMB STIR-FRY
A quick, healthy and tasty stir-fry
Provided by caroladams
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook noodles
- Spray a wok with oil and heat. Stir -fry lamb for 2 minutes until browned
- add all the vegetables and fry for 2-3 minutes, stir in sauces and drained noodles
- Toss until everything is coated with sauce, serve and garnish with coriander
- per serving: 370kcals, 8g fat
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- Heat a wok over high heat. Add 1 teaspoon oil and heat for 30 seconds. Add half the lamb and stir-fry for 1–2 minutes or until browned. Transfer to a bowl. Repeat with another teaspoon of oil and remaining lamb.
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5/5 (2)Total Time 35 minsCategory Main CourseCalories 293 per serving
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From irenamacri.com
5/5 (11)Total Time 45 minsCategory MainCalories 312 per serving
- Prepare the sauce. Combine all ingredients in a bowl and mix well together. If you have a small blender, whiz it up a couple of times or use a spoon or a fork to mash the prunes slightly to incorporate into the sauce. Set aside.
- Prepare the chicken. Cut the chicken into small strips and arrange on a plate. Sprinkle with salt, pepper and tapioca flour. Using your hands, mix it well making sure as much of the meat is coated in the starch as possible. Heat 3 tablespoons of cooking oil in a wok or a large frying pan. Once hot, add the chicken and use a stiff spatula the meat apart. Cook over high heat for about 5-6 minutes, stirring every 30 seconds to a minute. Transfer the pre-cooked chicken to a plate and return the wok on the stove.
- Finish the stir fry. Keeping the heat on high, add the vegetables, garlic, ginger and chill and another tablespoon of cooking oil. Stir fry for 30-45 seconds (keep stirring!) and then add about 1/3 cup of water. It will start to bubble and will soften the sticky bits on the bottom of the pan. Use the spatula to scrape it off and incorporate into the sauce. Add the chicken back in, stir through and pour in the pre-made sauce, which will mix through with any liquid in the pan. Stir-fry the lot together for another minute or two over high heat allowing the sauce to thicken slightly and the chicken to finish cooking. Remove from heat and serve with spiralled zucchini noodles.
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Estimated Reading Time 4 mins
- Melt the butter in a deep wok type pan. Finely chop spring onion and garlic and sauté it in butter. now add lamb cubes and keep stirring with a wooden spoon.
- When the lamb cubes are brown from all sides, add salt, oregano, cinnamon, red paprika powder and bay leaves. Cover the wok with a lid and let it simmer at low temperature.
- Place water, tomato, peeled zucchini, and olive oil in a blender and blend them until smooth. Add this mixture to the meat and keep stirring. Cover it again with a lid and let it cook for 10 minutes. Occasionally stir. If the liquids evaporate, add more water.
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Cuisine ChineseServings 4
- To prepare the marinade; in a shallow bowl mix all the marinade ingredients together. Add the lamb, stir to coat, cover and set aside for 10 minutes.
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