Stir Fried Chilli and Honey Lamb
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Makes: 4 portions
Preparation Time: 35 mins
Cooking Time: 10 mins
Ingredients
500g lamb steaks, thinly sliced into small pieces
200g organic snow peas, sliced julienne
200g asparagus, sliced julienne
4 spring onions, sliced into 5cm pieces
2 garlic cloves, chopped finely
1/3 cup chicken stock
3 Tbsp honey
2 Tbsp water
1 Tbsp lemon juice
1 Tbsp cornflour
1 Tbsp sweet chilli sauce
1 Tbsp toasted sesame seeds
2 Tbsp extra virgin, cold pressed olive oil
1 cup raw jasmine rice, cooked (steamed or boiled)
Method
1. Heat the olive oil in a wok over high heat.
2. Add the lamb and stir fry for 5 minutes or until lightly browned on both sides.
3. Add the spring onions and garlic and stir fry for another 1 minute.
4. Add the rest of the vegetables and water and cook for a further 3 minutes or until the vegetables are bright green.
5. Combine the honey, sweet chilli sauce, lemon juice, chicken stock and corn flour in a small bowl.
6. Add the cornflour mixture to the pan and cook stirring until the sauce starts to thicken.
7. Serve sprinkled with the sesame seeds.
8. Serve with the cooked jasmine (or any other long grain) rice.
This recipe is simple, quick and delicious, provides a range of antioxidants, vitamins and minerals.
Nutrition Information (per serving)
| Amount | % Daily Value |
|
| Calories | 645 | 32.3% |
| Calories from fat | 29 | 4.5% |
| Total fat | 15.9 g | 24.1% |
| Saturated fat | 3.9 g | 19.4% |
| Cholesterol | 82 mg | 27.2% |
| Sodium | 324 mg | 13.5% |
| Carbohydrate | 29 g | 12.9% |
| Dietary fibre | 2.3 g | 7.7% |
| Sugars | 1.8 g | n/a |
| Protein | 29.4 g | 19.6% |
