Spicy Vegetable and Lamb Stir-fry
Ultimate Wok Stir Fry Recipe with Plenty of Vegetables
4 - 5
Serves
10 mins
Prep Time
15 mins
Cook Time
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High Iron
Ingredients
400g Quality Mark lamb steaks
i
1 red capsicum
sliced
1 yellow capsicum
sliced
1 eggplant
sliced
1 bunch of choy sum
Or use a bunch of broccolini
200g asparagus
ends snapped off where the stem naturally bends
300g corn
2-3 garlic cloves
crushed
3cm fresh ginger
grated
4 green chillies
seeds removed and chopped
1/2 cup black bean sauce
1-2 Tbsp soy sauce
1/2 cup beef stock
1-2 tsp cornflour
a handful of cashew nut
lightly toasted
Method
To Stir-Fry
1
Heat a dash of oil in a wok and stir-fry all the vegetables until they are tender but still crisp and then stir in the garlic, ginger and green chillies and cook until just fragrant. Set aside.
2
Add the lamb to the pan and cook quickly over a high heat so that the lamb browns.
3
This is best done in two batches to avoid stewing the lamb.
4
Return the vegetables to the pan with the black bean sauce, sweet soy sauce and stock mixed with the cornflour.
5
Cook until the sauce just thickens.
6
Serve quickly over boiled rice garnished with cashews if wished.
Nutrition Information per Serving (373g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1047 kJ (250 kcal)
Protein
24.1g
Total Fat
5.6g
Saturated Fat
1.5g
Carbs
22.1g
Sugars
9.4g
Sodium
962mg
Iron*
3.4mg
* Percentage of recommended daily intake (Aust/NZ)
