Thai Style Stir-Fried Lamb
1 tablespoon vegetable oil
500g lamb fillets, trimmed of visible fat, cut into 5cm strips
2 tablespoons very thinly sliced fresh ginger
2 small red chillies, chopped root and stems of 1 coriander plant, finely sliced
250g broccoli, chopped
200g snow peas (or beans)
1 red capsicum, cut into thin strips
4 green shallots, cut into 5cm lengths
1/3 cup evaporated skim milk
1/4 teaspoon coconut essence
1 teaspoon fish sauce
1/4 cup roasted cashews (or peanuts optional)
Heat oil in wok. Cook lamb in batches over high heat until brown. Return to wok. Add ginger, chillies and coriander. Stir-fry for 1 minute, Add broccoli, snow peas, capsicum and shallots. Stir-fry for 2 minutes or until vegetables are tender. Combine milk, coconut essence and fish sauce. Stir into pan. Cook, stirring, until heated. Just before serving, stir in cashews (if using). Served with steamed jasmine rice.
Serves 6 / 9g fat per serve
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