Lamb and Basil Stir-Fry

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2009

Ingredients

  • 12 oz lean lamb
  • 2 cloves garlic minced
  • 1 tablespoon dark soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon finely grated gingerroot
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1 pinch white pepper
  • 3 tablespoons peanut oil
  • 3 tablespoons vegetable oil
  • 3 green onions cut into 1-inch lengths
  • 2 red hot pepper sliced into rings
  • 2 green hot peppers sliced into rings
  • 1 tablespoon clear rice wine
  • 1 1/2 cup loosely packed fresh Thai basil
  • 1 1/2 cup loosely packed basil leaf

Method

Trim sinew off lamb; cut across the grain into thin strips. In bowl, toss together lamb, garlic, soy sauce, cornstarch, ginger, sesame oil, half of the salt and the pepper; let stand for 10 minutes.

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 salt; stir-fry until basil is fragrant and wilted, 30 to 60 seconds.

Nutritional facts Per serving: about

  • Sodium 412 mg
  • Protein 19 g
  • Calories 239.0
  • Total fat 15 g
  • Potassium 337 mg
  • Cholesterol 68 mg
  • Saturated fat 4 g
  • Total carbohydrate 6 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 88.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb and Basil Stir-Fry

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