Stir-Fried Lamb With Spring Onions
Created by ImPat on November 5, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 5m
- Recipe #15647
Ingredients
- 350 grams fresh lamb (leg, fillets, up to 400 grams 12-14 oz)
- 1 teaspoon brown sugar (light, sof 5ml)
- 1 tablespoon light soy sauce (15ml)
- 1 tablespoon dry wine (sherry or Chinese rice wine 15ml)
- 2 teaspoons cornflour (cornstarch 10ml made into a paste)
- 15 grams mushrooms (1/2 oz dried)
- 6 to 8 spring onions
- Vegetable oil (about 1/2 pint/300 ml/1 1/4 cups)
- 1 teaspoon sliced fresh gingerroot
- 2 tablespoons bean sauce (yellow, 2 tablespoons, 30ml)
- 1/4 teaspoon sesame oil (a few drops)
How to Make
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Step 1: Slice lamb thinly.
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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.
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Step 3: Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
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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.
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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.
Nutritional Facts
- 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