Mouth-watering Asian flavours spring to life in this super-healthy and easy lamb stir-fry.
Ingredients
- 500g lean lamb backstrap, sliced
- 1 lemongrass stem, finely chopped
- 1/3 cup (80ml) salt-reduced soy sauce
- 1/3 cup (80ml) Chinese rice wine (shaohsing)*
- 1 garlic clove, crushed
- 1 1/2 tablespoons peanut oil
- 1 small white onion, thinly sliced
- 2 teaspoons cornflour
- 300g snow peas, trimmed
- Steamed jasmine rice, to serve
Method
- Step 1Combine the lamb, lemongrass, soy sauce, rice wine and garlic in a bowl. Cover and marinate in the fridge for 15-20 minutes.
- Step 2Heat oil in wok over medium heat and cook onion for 5 minutes until softened. Remove from wok and increase heat to medium-high. Drain lamb (reserving marinade), then cook in 2 batches for 1-2 minutes until browned.
- Step 3Stir the cornflour into the reserved marinade. Return lamb and onion to the wok with the marinade and bring to the boil. Add the snow peas and 1 tablespoon water, then cook for 2 minutes until the snow peas are just tender and bright green. Serve the stir-fry on steamed jasmine rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1259 kj
Energy
14g
Fat Total
4g
Saturated Fat
2g
Fibre
31g
Protein
80mg
Cholesterol
800.53mg
Sodium
3g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
* Available from Asian food shops and selected supermarkets.
- Author: Nancy Duran
- Image credit: Steve Brown
- Publication: Taste.com.au
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