Spicy Vegetable and Lamb Stir-fry
Ultimate Wok Stir Fry Recipe with Plenty of Vegetables
4 - 5
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Under 30 Minutes,
Quick and Easy,
400g Quality Mark lamb steaks
1 sliced red capsicum
1 sliced yellow capsicum
1 sliced eggplant
1 bunch of choy sum
Or use a bunch of broccolini
2 tsp minced garlic cloves
2 tsp minced fresh ginger
4 sliced green chilli
1/2 cup black bean sauce
1-2 tbsp soy sauce
1/2 cup beef stock
1-2 tsp cornflour
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.
Add the lamb to the pan and cook quickly over a high heat so that the lamb browns.
This is best done in two batches to avoid stewing the lamb.
Return the vegetables to the pan with the black bean sauce, sweet soy sauce and stock mixed with the cornflour.
Cook until the sauce just thickens.
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 info
* Percentage of recommended daily intake (Aust/NZ)