Enjoy easy Chinese at home with this lamb dish flavoured with hoisin sauce. All you need is 25 minutes to make this delicious low-fat weeknight wonder.
Ingredients
- 60ml (1/4 cup) hoisin sauce
- 1 tablespoon dry sherry
- 600g lamb eye of loin (backstrap)
- Olive oil spray
- 2 garlic cloves, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 2 bunches baby pak choy, quartered lengthways
- 60ml (1/4 cup) Massel chicken style liquid stock
- 1 tablespoon oyster sauce
- Ground white pepper
- Steamed white rice, to serve
Method
- Step 1Combine the hoisin sauce and sherry in a large glass or ceramic bowl. Add the lamb and turn to coat. Set aside for 5 minutes to marinate.
- Step 2Meanwhile, spray a non-stick wok or large frying pan with olive oil spray. Heat over medium heat. Add the garlic and ginger and stir-fry for 1 minute or until the mixture softens. Add the pak choy, stock and oyster sauce. Cook, stirring, for 5 minutes or until the pak choy wilts and the sauce reduces. Taste and season with white pepper.
- Step 3Preheat a barbecue grill or chargrill on medium-high. Lightly spray with olive oil spray. Add the lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice the lamb diagonally. Divide the rice, pak choy mixture and lamb among serving bowls and serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1200 kj
Energy
10g
Fat Total
3g
Saturated Fat
5g
Fibre
36g
Protein
96mg
Cholesterol
729.75mg
Sodium
7g
Carbs (sugar)
9g
Carbs (total)
Notes
Variations: Lamb & pak choy stir-fry: Replace the steamed rice with 1 x 440g pkt shelf-fresh udon noodles, prepared following packet directions. Thinly slice the lamb and combine with the pak choy mixture and noodles.
Glazed chicken with pumpkin mash & spinach: Replace the sherry with honey. Replace the lamb with 4 single chicken breast fillets, halved horizontally. Replace the pak choy with 1 bunch English spinach, ends trimmed, washed. Replace the steamed rice with pumpkin mash.
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste