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
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
- Folate 8.0
- Calcium 5.0
- Vitamin A 30.0
- Vitamin C 88.0
