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Family Lamb Stir-fry
With all the goodness of iron, carbohydrates and minerals perfect for muscle recovery, this dish is perfect to serve up post-exercise. Quick, easy, delicious.
Prep: 10 mins
Cook: 10 mins
Serves 4
Low Fat
Good source of iron
Low Sodium
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IngredientsLamb
Vegetables
To serve
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Method |
Nutrition Information Per Serving
Serving size: 282g| Energy kJ (kcal) | 787 (188) |
| Protein (g) | 26.8 |
| Fat (g) | 4.8 |
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Saturated (g)
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1.6 |
| Carbohydrate (g) | 6.8 |
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Sugars (g)
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4.5 |
| Sodium (mg) | 350 |
| Iron (mg) | 2.8 |
| Zinc (mg) | 3.6 |
| Vitamin B12 (ug) | 2.1 |
| Vitamin D (ug) | N/A |
| Selenium (ug) | 7.7 |
- Have all your ingredients prepared and place in the order you are going to add them to the wok, as this recipe is all about quick cooking.
- Keep ingredients moving when stir-frying. Cooking the meat and vegetables separately is best as it allows the meat to brown rather than stew.
- Chinese light soy sauce is most commonly used in Chinese cooking. If a Chinese-style recipe calls for soy sauce without any more detail, assume it means light soy sauce.
- This dish is perfect to whip up quickly after exercise, with a rich source of protein for muscle recovery.
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Lamb
Cut lamb into strips (about 3cm x 1cm).Heat a wok over a high heat. Add half of the lamb strips and stir-fry for 1-2 minutes until browned, then transfer to a plate. Add remaining lamb strips and repeat.
Vegetables
Add another dash of oil to the wok and add the garlic, carrots and broccoli and stir-fry for 2 minutes. Add the peas and spring onion and stir-fry for a further minute. Add the lamb strips and pour in the stock and soy sauce. Stir-fry until all is heated through and the lamb is tender, no longer than 2 minutes.To serve
Serve lamb stir-fry immediately with noodles or rice.