Stir Fried Lamb With Spring Onions Food
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
STIR-FRIED LAMB WITH SPRING ONIONS
The DH asked me to save this recipe here for safe keeping, it is from a recently purchased cookbook entitled Chinese Cooking Made Easy. Times are estimated and have not included marinating time or soaking time for the wood-ear. IMPORTANT NOTE - I have listed mushrooms dried as food.com would not accept dried wood-ear or cloud-ear which can be bought at specialist asian grocers.
Provided by ImPat
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice lamb thinly.
- Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
- Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
- Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain.
- Keep about 1 tablespoon (15ml) of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.
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
STIR-FRIED LAMB WITH CHILI, CUMIN AND GARLIC
From the New York Times; not tried; posted for safekeeping. Prep and cooking times are just estimates and do not include marinating time.
Provided by coconutty
Categories Lamb/Sheep
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut lamb into ½-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes).
- Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2.
- Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours.
- When ready to cook, put a tablespoon of oil in a large skillet (ideally, it will hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen lamb from skillet. Cook another minute, then stir again. Add scallions, if using, and cook, stirring occasionally, until scallions glisten and shrink a bit and the meat is about medium.
- If you want a slightly saucier mixture, stir in ¼ cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.
Nutrition Facts : Calories 462, Fat 36.9, SaturatedFat 15.8, Cholesterol 122.8, Sodium 358.4, Carbohydrate 1.7, Fiber 0.3, Sugar 0.2, Protein 29.2
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From tonyferguson.co.za
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From gourmetdirect.co.nz
From gourmetdirect.co.nz
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