Spicy Vegetable and Lamb Stir-fry
Ultimate Wok Stir Fry Recipe with Plenty of Vegetables
4 - 5
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Under 30 Minutes,
400g Quality Mark lamb steaks
1 red capsicum
1 yellow capsicum
1 bunch of choy sum
Or use a bunch of broccolini
ends snapped off where the stem naturally bends
2-3 garlic cloves
3cm fresh ginger
4 green chilli
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
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)