Chinese Lamb Stir-Fry 

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Chinese stir-fry flavoured with garlic, ginger, soy, sherry.

Suggestions:

Serve with Chinese noodles.

Ingredients:

500 g lamb stir-fry strips

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)

60 g bean sprouts

2 Tbsp light soy sauce

1 Tbsp sherry

2 tsp honey

Directions:

To prepare lamb strips, put recommended cut, covered, into freezer until firm (about 30 minutes). Slice across the grain in very thin strips.

Mix lamb strips with oil, garlic and ginger.

Heat wok or frypan on high (no need to add any extra oil). Stir-fry lamb strips in two batches for 1-2 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 colour (about 1-2minutes).

Return lamb strips. Stir in combined soy, sherry and honey to heat through, about 1-2 minutes.

Variations:

Recommended Cuts:
Lamb strips available at point of purchase for stir-frying
or
Prepared from lamb round steak, topside steak, fillet, eye of loin
[backstrap].

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Meat & Livestock Australia

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