Five-spice lamb and chilli stir-fry with greens
Serving size: Serves 2
Cooking time: Less than 30 minutes
Course: MainFavourite flavours: Spicy
Five-spice lamb and chilli stir-fry with greens
INGREDIENTS
400g (12 1/2 ounces) lamb backstrap, sliced thinly
1 teaspoon five-spice powder
2 cloves garlic, crushed
1 small red onion (100g), cut into thin wedges
1/3 cup (80ml) water
175g (5 1/2 ounces) broccolini, chopped coarsely
250g (8 ounces) sugar snap peas, trimmed
150g (4 1/2 ounces) oyster mushrooms,
chopped coarsely
2 tablespoons hot chilli sauce
2 tablespoons Japanese soy sauce
1 fresh long red chilli, sliced thinly
METHOD
1 Combine lamb and five-spice in medium bowl.
2 Heat lightly oiled wok; stir-fry lamb, in batches, until browned. Remove from wok.
3 Add garlic and onion to wok; stir-fry about 5 minutes or until onion softens. Add 1/4cup of the water, broccolini, peas and mushrooms; stir-fry until vegetables are tender.
4 Return lamb to wok with the remaining water and sauces; stir-fry until hot. Season to taste. Serve stir-fry sprinkled with chilli.
Nutritional count per serving: 8.3g total fat (3.3g saturated fat); 1551kJ (371 cal); 12.4g carbohydrate; 55.6g protein; 11.5g fibre
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