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Lamb and Veggie Stir Fry

I went to the Asian supermarket yesterday and bought the most amazing mushrooms (shitake, oyster and some cool long stringy ones called enoki). So yummy for morning omelettes, roasting and adding to a stir fry. Mushrooms are high in antioxidants and nutrients but low in calorie. A great addition to any meal any time of day!

Last night we made this yummy stir fry. Great as leftovers for lunches too (one way to redeem yourself after the holidays!)

Ingredients: 300 grams lamb steak, chopped (could use beef or chicken instead) Tapioca flour Extra virgin olive oil Any veggies you have. I used: - 1 capsicum, sliced - 1 broccoli head cut into florets - 3 courgettes, diced - 2 cups of mushrooms, chopped - 1 onion, sliced One large bunch of coriander

For the sauce: 1/2 C chicken stock 2 tbsp oyster sauce 2 tbsp soy sauce 1 inch of ginger, grated 3 garlic, crushed 2 tsp honey

Instructions 1. Whisk all the sauce ingredients together and set aside. 2. Coat lamb in tapioca flour and then lightly fry in batches in a wok or large frying pan. Remove from wok. Sprinkle with some sea salt. 2. And more olive oil to wok and cook veggies until just cooked (still crunchy). 3. Then add in sauce and lamb and cook for extra couple of minutes until sauce thickens. 4. Remove from heat and add chopped coriander and some crispy noodles, or if you been really good some chopped cashews instead.


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