Sesame lamb with garlic and ginger recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 217 calories / serving
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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 the lamb for 2-3 minutes until browned then add the spring onion, garlic and 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.

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  • 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
  • Energy 905kj 217kcal 11%
  • Fat 11g 16%
  • Saturates 5g 25%
  • Sugars 1g 1%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 2g Protein 25.9g Fibre 0.5g


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