Sesame lamb with garlic and ginger recipe
Ingredients
- 500g (1lb) lamb stir fry strips
- 15ml (1tbsp) Chinese rice wine or dry sherry
- 15ml (1tbsp) dark soy sauce
- 5ml (1tsp) toasted sesame oil
- 15ml (1tbsp) oil
- 3 cloves garlic, thinly sliced
- 6 spring onions, cut lengthways into thin strips
- 5ml (1tsp) fresh root ginger, peeled and finely chopped
- 5ml (1tsp) cornflour, blended with 10ml (2tsp) cold water
Each serving contains
- Energy
- 905kJ 217.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 2.0gProtein 25.9gFibre 0.5g
Method
- Place the lamb in a bowl and stir in the rice wine, soy sauce and sesame oil. Leave to marinate for 20 minutes.
- Heat the oil in a wok or large frying pan. When it is very hot, drain the meat from the marinade, reserving it. Stir- fry thelambfor 2-3 minutes until browned then add the spring onion,garlicand ginger. Stir-fry for a further 3- 4 minutes, then add the reserved marinade and cornflour and cook for 1 minute.
- Serve immediately with steamed rice or noodles.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
