Stir-fried lamb flavored with garlic, ginger, soy, and sherry.
Serves: 4 person(s)
Preparation Time: 20 mins
2 tsp canola oil
1 tsp crushed garlic
1 tsp chopped ginger
1/2 cup sliced dried mushrooms, softened in hot water
1 bunch Chinese greens (e.g. bok choy or choy sum)
2 Tbsp light soy sauce
1 Tbsp sherry
2 tsp honey
57.14 g bean sprouts
Mix lamb strips with oil, garlic and ginger.
Heat wok or non-stick skillet on high (no need to add any extra oil). Stir-fry lamb strips in two batches for 1 to 2 minutes, allowing pan to reheat between each batch. Remove all meat and set aside.
Drain mushrooms, reserving liquid. Add mushrooms and greens to pan with a sprinkling of reserved liquid. Cook, stirring until greens are wilted slightly but still bright in color (about 1 to 2 minutes).
Return lamb strips; add in bean sprouts. Stir in combined soy, sherry and honey to heat through, about 1 to 2 minutes.
Recommended Cuts: Lamb strips for stir-frying, or, lamb round steak, topside steak, fillet, eye of loin.
Serving suggestions are not included in the nutritional analysis.
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