These Asian lamb skewers make a quick and easy meal.
Ingredients
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 3cm piece ginger, peeled, grated
- 800g lamb leg steaks, diced
- olive oil cooking spray
- 2 tablespoons vegetable oil
- 1/2 cup unsalted raw cashews
- 1 bunch gai larn (Chinese broccoli), halved
- Steamed white rice, to serve
Equipment
- You'll need 16 pre-soaked bamboo skewers
Method
- Step 1Combine hoisin sauce, soy sauce, lemon juice and ginger in a large bowl. Add lamb. Toss to coat. Cover and refrigerate for 30 minutes, if time permits.
- Step 2Reserve 2 tablespoons of sauce mixture. Drain lamb. Thread lamb onto skewers.
- Step 3Spray a large frying pan with oil. Heat over medium-high heat. Cook skewers, in batches, turning occasionally, for 12 minutes for medium-well done or until cooked to your liking.
- Step 4Heat a wok over medium heat. Add oil. Swirl to coat. Add cashews. Stir-fry for 1 to 2 minutes or until golden. Remove to a plate. Add gai larn to wok. Stir-fry for 2 to 3 minutes or until just tender. Return cashews to wok with reserved marinade. Stir-fry for 1 minute or until heated through. Serve skewers with gai larn mixture and steamed rice.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2258 kj
Energy
33g
Fat Total
8g
Saturated Fat
5g
Fibre
47g
Protein
140mg
Cholesterol
1124.45mg
Sodium
8g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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