Lamb and Basil Stir-Fry
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 239 |
| pro | 19 g |
| total fat | 15 g |
| sat. fat | 4 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 68 mg |
| sodium | 412 mg |
| potassium | 337 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 19 |
| vit A | 30 |
| vit C | 88 |
| folate | 8 |
This simple stir-fry uses lots of Thai basil, a favourite herb in Taiwanese cuisine. This is the kind of dish you can enjoy all over the island – at roadside food stalls, family-style restaurants and at home. Beef can be fried in the same way.
Ingredients
- 12 oz lean lamb
- 2 cloves garlic, minced
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
- 1 tsp finely grated gingerroot
- 1 tsp sesame oil
- 1/4 tsp salt
- 1 pinch white pepper
- 3 tbsp peanut oil or vegetable oil
- 3 green onions, cut into 1-inch lengths
- 2 red hot pepper or green hot peppers, sliced into rings
- 1 tbsp clear rice wine
- 1-1/2 cups loosely packed fresh Thai basil or basil leaves
Preparation
In wok, heat peanut oil over high heat; stir-fry green onions and hot peppers until softened, 30 to 60 seconds. Add lamb; stir-fry until no longer red, 3 to 4 minutes. Stir in wine.
Add basil and remaining sa< stir-fry until basil is fragrant and wilted, 30 to 60 seconds.
Source : Canadian Living Magazine: September 2009
- Keywords : Main Course; Taiwanese; Lamb; Ginger; Basil; Soy sauce; Green onions;
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