Ginger Lamb and Spring Veg Stir-fry
Stir-fries need not only include beef strips or chicken, For this veg stir-fry we used lean diced lamb chunks for those that lovely the deep, strong flavour of lamb. (If you aren’t a fan, replace with any protein of your choice: prawns, chicken or beef will all work well.)
80g mange tout
100g baby corn, halved lengthways
1 TB olive oil
300g diced lean lamb
60g carrot, trimmed into matchstick size
100g beansprouts, rinsed
2 tsp ginger puree
2 tsp fish sauce
2 TB reduced-sugar ketchup
2 TB dark soy sauce
chopped coriander, to garnish
Bring a small pan of salted water to the boil. Add the mange tout and baby corn and cook for 2-3 minutes before draining well and setting aside.
Heat the olive oil in a large pan or wok and fry the diced lamb until golden and browned. (This may be best done in two batches to avoid the pan overcrowding and the lamb simply ‘stewing’.)
Add the carrot, beansprouts, ginger puree, fish sauce, ketchup and dark soy sauce to the pan and combine well as the mixture cooks through for approximately 1-2 minutes. Add the mange tout and baby corn to the pan in the last minute and combine well as it all warms through.
Divide the stir-fry between two warm bowls and scatter over any left-over, rinsed beansprouts and finely chopped coriander to finish.
Calories per serving = 417Cal
Macros per serving
- Fats 23g
of which saturates 5g
- Carbs 16g
of which sugars 13g
- Fibre 7g
- Protein 34g
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