Traditional Lamb Stir-Fry
This quick and easy zesty meal is packed full of flavor as well as being healthy.
- 1 Tbs sesame seeds, toasted
- 1/4 cup soy sauce
- 2 Tbs red wine or water
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 1 Tbs cornstarch
- 1/4 tsp pepper
- 1/8 tsp cayenne
- 2 tsp peanut oil
- 1 lb lamb leg, cut into strips
- 3 med carrots, finely diced
- 2 stalks celery, sliced diagonally
- 1 cup mushrooms, sliced
- 1 cup snow peas, trimmed
- 3 cups cabbage, shredded
- 1 can (8 oz) water chestnuts, drained and sliced
- 6 green onions, sliced diagonally
- 1 can (2 oz) pimento drained and diced
- Toast seeds in wok; set aside.
- In small bowl, combine soy sauce, wine, garlic, ginger, cornstarch, pepper, and cayenne.
- Set aside.
- Heat wok or large skillet; heat oil.
- When hot, add lamb strips; stir-fry for 2 minutes.
- Add carrots, celery and mushrooms; stir-fry with lamb for an additional 2 minutes.
- Remove lamb and vegetables from wok; keep warm.
- Add soy sauce mixture to wok; stir until mixture begins to thicken.
- Immediately add lamb and cooked vegetables; add pea pods, cabbage, chestnuts, onions, and pimento.
- Stir-fry for 2 minutes.
- Sprinkle with toasted sesame seeds and serve with hot cooked rice.
Calories from Fat 87 (29%)
(15%)Total Fat 10g
(14%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrate 26g
(28%)Dietary Fiber 7g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.