Ingredients
- 600g lamb backstraps, sliced into 1cm slices
- Soy sauce or tamari sauce
- 1 teaspoon sesame oil
- Light olive oil
- 3 eschallots, cut into wedges
- 2 cloves garlic, chopped
- 2 teaspoons grated ginger
- 125ml (1/2 cup) Massel chicken style liquid stock
- 1 bunch Chinese broccoli, trimmed and sliced crosswise into four
- 1 bunch broccolini, trimmed and halved crosswise
- 1 large fresh red chilli, sliced
- 2 tablespoons lime juice
- 125g rice vermicelli noodles, cooked
- 4 shallots, sliced on the diagonal
- 1/3 cup fresh coriander sprigs
- 35g (1/4 cup) cashews, toasted and coarsely chopped
Method
- Step 1Rub lamb with 1 teaspoon soy sauce and sesame oil. Heat 1 tablespoon oil in a non-stick wok and stir-fry lamb over high heat in batches until just cooked, then remove.
- Step 2Add a little more oil to wok if necessary, then add eschallots, garlic and ginger and stir-fry for 1 minute, then add stock. Add broccoli stems and broccolini, stir-fry for 30 seconds, then cover and cook over low heat for 1 minute. Add broccoli leaves and stir-fry until wilted. Add chilli, lime juice and 1 tablespoon soy sauce and stir-fry another minute.
- Step 3Meanwhile, cook noodles according to directions on packet (approx 5 min) and place in serving bowls.
- Step 4Top with vegetable mixture, lamb and any lamb juices, then sprinkle with sliced green onions, coriander and cashews.
- Diabetes friendly
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1776 kj
Energy
15g
Fat Total
4g
Saturated Fat
5g
Fibre
40g
Protein
96mg
Cholesterol
288.1mg
Sodium
2g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Jan Purser & Kathy Snowball
- Image credit: (N/A)
- Publication: Fresh Living
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