Ginger & Black Bean Lamb Stir-Fry

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"from our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (398.5 g)
  • Calories 869.7
  • Total Fat - 43.5 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 109.7 mg
  • Sodium - 292.6 mg
  • Total Carbohydrate - 85.9 g
  • Dietary Fiber - 6.7 g
  • Sugars - 6.9 g
  • Protein - 32 g
  • Calcium - 136 mg
  • Iron - 4.4 mg
  • Vitamin C - 25.6 mg
  • Thiamin - 0.3 mg

Step 1

Cook rice in a large pan of boiling water until tender and then drain and cover to keep warm.

Step 2

Meanwhile, heat half the oil in a large wok over a high heat and add lamb in two batches and stir-fry for about 2 minutes, or until browned. and then remove.

Step 3

Add remaining oil to same hot wok and add onion, capsicum, corn, garlic and ginger and stir-fry for about 2 to 3 minutes, or until vegetables are almost tender.

Step 4

Return lamb to wok with bok choy and add combined sauce, honey and 1/4 cup water and stir-fry for a further 2 minutes, or until hot.

Step 5

Serve stir-fry with rice.

Tips & Variations


No special items needed.

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