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
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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