Ginger & Black Bean Lamb Stir-Fry
Recipe: #31153
December 20, 2018
Categories: Lamb/Mutton, Bok Choy, Corn, Asian, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, more
"from our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
