Shanghai Lamb 

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Mushrooms, leafy greens and lamb strips stir fried in a sweet Chinese sauce. This recipe has been favourably reviewed by dietitians from Diabetes Australia-NSW.

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, eg. bok choy or choy sum

60 g bean sprouts

2 Tbsp light soy sauce, less salt

1 Tbsp sherry

2 tsp honey

Directions:

Slice lamb 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 1-2 minutes).

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

Serve with Chinese noodles, if desired.

Variations:

Serving suggestion not included in nutritional information.

Author:

Recipes and images courtesy of www.themainmeal.com.au
The Main Meal

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