Mongolian Lamb Stir-Fry With Rice
Recipe: #15583
November 03, 2014
Categories: Lamb/Mutton, Rice, White Rice, Sunday Dinner Wok/Stir-Fry, Diabetic, Gluten-Free, Low Glycemic, No Eggs, Non-Dairy, Zucchini, Spicy, more
"Love Mongolian Lamb and this one from Australian BH&G Diabetic Living looks like it is packed with flavour and also healthy. Please also note Doongara rice is now sold as by Sun Rice as Doongara low gi rice in Australia."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (536.1 g)
- Calories 670.5
- Total Fat - 21.4 g
- Saturated Fat - 6.9 g
- Cholesterol - 117.4 mg
- Sodium - 934.6 mg
- Total Carbohydrate - 77.9 g
- Dietary Fiber - 9.6 g
- Sugars - 21.3 g
- Protein - 43.8 g
- Calcium - 216.3 mg
- Iron - 5.3 mg
- Vitamin C - 53.8 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the lamb and sauce to the wok and toss to combine and heat through.
Step 6
Divide the rice between plates and top with mixture to serve.
Tips
No special items needed.
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