Ingredients
- 2 tablespoons tamari*
- 1/4 teaspoon bicarbonate of soda
- 2 teaspoons arrowroot*
- 2 tablespoons sunflower oil
- 350g lamb backstrap, thinly sliced
- 3cm piece ginger, cut into thin strips
- 1 long red chilli, seeds removed, thinly sliced
- 1 carrot, peeled, cut into matchsticks
- 175g snow peas, ends trimmed, halved diagonally
- Thinly sliced spring onions, to garnish
Coconut rice
- 200ml coconut cream
- 225g Basmati rice
Method
- Step 1To make rice, mix cream with 180ml water. Place rice and liquid in a large pan with 1 teaspoon salt and bring to boil. Reduce heat to low, simmer for 10 minutes, then drain.
- Step 2Meanwhile, combine tamari, soda and arrowroot in a small bowl until smooth, then set aside. Heat half the oil in a wok over high heat and cook lamb in batches until browned. Remove and set aside.
- Step 3Heat remaining oil and add ginger, chilli and carrot. Stir-fry for 1 minute, then return lamb to wok with snow peas and tamari mixture, and toss for a further minute. Serve with coconut rice and garnish with spring onions.
- Low carb
- Low sugar
Nutrition
2237 kj
Energy
25g
Fat Total
12g
Saturated Fat
3g
Fibre
26g
Protein
56mg
Cholesterol
900.89mg
Sodium
5g
Carbs (sugar)
51g
Carbs (total)
All nutrition values are per serve
Notes
* Tamari is wheat-free soy sauce from selected supermarkets and health food shops. * Arrowroot is a wheat-free thickening agent from supermarkets.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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