Stir-Fried Lamb With Spring Onions
Recipe: #15647
November 05, 2014
Categories: Lamb/Mutton, Mushrooms, Chinese, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, more
"The DH asked me to save this recipe 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 I didn't think ZAZZ would accept dried wood-ear or cloud-ear which can be bought at specialist asian grocers."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (185.6 g)
- Calories 804.5
- Total Fat - 63.4 g
- Saturated Fat - 31.5 g
- Cholesterol - 68.2 mg
- Sodium - 91.1 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 7.1 g
- Sugars - 2.2 g
- Protein - 14 g
- Calcium - 57.5 mg
- Iron - 3.1 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Slice lamb thinly.
Step 2
Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
Step 3
Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
Step 4
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.
Step 5
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.
Tips
No special items needed.
0 Reviews
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