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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

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Lamb,

Under 30 Minutes,

Easy,

Dinner,

Lunch,

Ingredients

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400g Quality Mark lamb steaks

i

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1 red capsicum

sliced

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1 yellow capsicum

sliced

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1 eggplant

sliced

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1 bunch of choy sum

Or use a bunch of broccolini

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200g asparagus

ends snapped off where the stem naturally bends

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300g corn

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2-3 garlic cloves

crushed

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3cm fresh ginger

grated

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4 green chilli

seeds removed and chopped

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1/2 cup black bean sauce

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1-2 tbsp soy sauce

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1/2 cup beef stock

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1-2 tsp cornflour

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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.

More info

Nutrition Information per Serving (373g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1047 (250)kJ

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)

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