The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that’s required is a quick sizzle, a little shake and a gentle stir for an aromatic Asian feast.
Ingredients
- 2 small red chillies, seeds removed, finely chopped
- 2 1/2 tablespoons peanut oil
- 600g lamb sirloins, cut into 1/2cm-thick slices
- 2 tablespoons oyster sauce
- 2 teaspoons brown sugar
- 1/4 cup Massel beef stock
- 1 bunch broccolini
- 1 bunch baby bok choy
- 4 green onions, sliced
- Steamed jasmine rice, to serve
Method
- Step 1Combine chillies and 1 tablespoon peanut oil in a medium bowl.
- Step 2Add the lamb sirloins and toss to combine. If time permits, set them aside for 10 minutes to allow flavours to infuse.
- Step 3Combine oyster sauce, brown sugar, and beef stock in a jug. Trim and halve broccolini. Slice bok choy stems and cut leaves into 6cm lengths. Set aside.
- Step 4Heat a wok over high heat. Add 1 tablespoon oil and heat. Stir-fry lamb in batches until browned and almost cooked through. Transfer to a plate.
- Step 5Add remaining oil to wok and heat over high heat. Add green onions, broccolini, and bok choy stems. Stir-fry for 1 minute. Add oyster sauce mixture and bok choy leaves. Stir-fry for 1 minute or until leaves just wilt. Return lamb to wok and toss to combine. Serve with steamed rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1534 kj
Energy
22g
Fat Total
6g
Saturated Fat
3g
Fibre
34g
Protein
105mg
Cholesterol
690.2mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Hint: When cooking with a wok, start with a high heat to seal in the juices.
- Author: Annette Forrest
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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