MONGOLIAN LAMB STIR-FRY WITH RICE

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Mongolian Lamb Stir-Fry With Rice image

Love Mongolian Lamb and this one from Australian BH&G Diabetic Living looks like it is packed with flavour and also healthy.

Provided by ImPat

Categories     One Dish Meal

Time 35m

Yield 4 main meals, 4 serving(s)

Number Of Ingredients 17

1 teaspoon cornflour (cornstarch)
1 tablespoon soy sauce (salt-reduced)
1 tablespoon rice wine vinegar
2 teaspoons black bean sauce
1/2 teaspoon Chinese five spice powder
1 teaspoon olive oil
500 g lamb steaks (leg trimmed of fat and cut across the grain into strips)
1 brown onion (cut into wedges)
100 g button mushrooms (sliced)
2 celery ribs (thinly sliced diagonally)
1 zucchini (large halved lengthways, thinly sliced)
3 carrots (Halved lengthways thinly sliced)
1/4 Chinese cabbage (shredded)
2 garlic cloves (minced)
1 teaspoon ginger (fresh finely grated)
2 tablespoons water
210 g rice (1 cup Doongara specified cooked according to package directions)

Steps:

  • Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
  • Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
  • Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
  • Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
  • Add the lamb and sauce to the wok and toss to combine and heat through.
  • Divide the rice between plates and top with mixture to serve.

Nutrition Facts : Calories 766.1, Fat 29.1, SaturatedFat 12.3, Cholesterol 90, Sodium 379, Carbohydrate 92.4, Fiber 4.3, Sugar 5.4, Protein 30.5

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