MONGOLIAN LAMB STIR FRY
Mongolian Lamb Stir-Fry is a delicious main course that tastes like it came from your favorite Chinese restaurant.
Provided by Emily Paster
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the cumin, chile flakes, salt, and pepper.
- Add the lamb and toss to coat with the spice mixture.
- Let the lamb sit at room temperature for 15 minutes while you prepare the rest of the ingredients, or, if preparing in advance, cover and refrigerate for up to one hour.
- Peel and quarter the onion. Then, slice each quarter into three or four wedges.
- Trim the roots and tops of the scallions. Cut the white and light green parts into two or three pieces and thinly slice the dark green tops. Set aside the tops to garnish the dish.
- Heat a wok or deep large skillet over high heat until it is hot enough that a drop of water sprinkled on the pan instantly sizzles, about 2 minutes. Add two tablespoons of the oil and heat until shimmering.
- Add the onion and white and light green parts of the scallion to the wok and toss to coat with oil. Stir-fry, stirring frequently, until the vegetables are softened and browned, about five minutes.
- Transfer the vegetables to a bowl.
- Add the remaining tablespoon of the oil to the wok and swirl to coat the bottom.
- Add the lamb and stir-fry, stirring frequently, until all the pieces are browned, about 2 minutes.
- Add the garlic, ginger, soy sauce, and Shaoxing rice wine and stir to combine.
- Continue to cook for an additional minute.
- Return the onion and scallion to the wok and cook for an additional minute.
- Garnish with the scallion tops and serve immediately over rice.
Nutrition Facts : Calories 313 calories, Sugar 6.1 g, Sodium 929.4 mg, Fat 18.7 g, SaturatedFat 3.5 g, TransFat 0.1 g, Carbohydrate 11.3 g, Fiber 1.5 g, Protein 23.9 g, Cholesterol 75 mg
LAMB STIR-FRY
This Lamb Stir-Fry is ready in under 20 minutes, making it a quick, easy and healthy meal. A great way to eat more veg, and a simple way to cook lamb.
Provided by Dannii
Categories Lunch Main Course
Time 15m
Number Of Ingredients 14
Steps:
- Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
- Chop your vegetables.
- Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
- Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
- Get the noodles ready.
- Add the vegetables to the hot pan and cook for 4 minutes.
- Add the noodles and sauce to the pan and cook for a further 3 minutes.
- Serve topped with chopped spring onions (scallions) and sliced chilies.
Nutrition Facts : ServingSize 1 portion, Calories 545 kcal, Carbohydrate 75 g, Protein 33 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 1229 mg, Fiber 9 g, Sugar 8 g
CURRY LAMB STIR FRY
Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside. , In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. , Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
CURRIED LAMB STIR-FRY
Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts :
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