Ingredients
- 2 tablespoons peanut oil
- 400g lean lamb, cut into strips
- 1 garlic clove, chopped
- 1 tablespoon finely chopped fresh red chilli
- 40ml (2 tablespoons) oyster sauce
- 40ml (2 tablespoons) fish sauce
- 1 teaspoon sugar
- 4-5 tablespoons finely chopped mint leaves, plus extra to garnish
- Steamed jasmine rice, to serve
Method
- Step 1Heat the oil in a wok over high heat. Add the lamb and stir-fry for about 1-2 minutes until almost cooked. (You may need to cook the lamb in 2 batches so as not to overcrowd the wok.) Add the garlic, chilli, oyster and fish sauces and sugar. Stir-fry for a further 1-2 minutes.
- Step 2Taste to check the seasoning balance. (Don’t be afraid to add more chilli, sugar or sauces, to taste.)
- Step 3When the lamb is cooked through and tender, stir in the mint leaves. Remove from the heat and serve with the steamed jasmine rice, garnished with extra mint.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2070 kj
Energy
30g
Fat Total
7g
Saturated Fat
2g
Fibre
46g
Protein
128mg
Cholesterol
3024.03mg
Sodium
8g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: John Clarke
- Image credit: (N/A)
- Publication: Taste.com.au
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