lamb green bean stir–fry

Preparation time 15 minutes Cooking time 10 minutes 500 g boneless lean lamb leg steaks, cut into 2.5 cm( inch)pieces 3 garlic cloves, crushed 1 tablespoon peeled and grated fresh root ginger icer 1 tablespoon Chinese five-spice powder 1 teaspoon dried chilli flakes 4 tablespoons light soy sauce low-calorie cooking spray 1 onion, cut into wedges 300 g green beans, trimmed 2 tablespoons small handful of mint leaves To garnish chillislivers cucumber ribbons Combine the lamb, garlic, ginger, five-spice powder, chilli flakes and 2 tablespoons of the soy sauce in a bowl.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat until just smok-ing. Add the onion and green beans and stir-fry for about 3-4 minutes until lightly charred and tender.

Transfer to a bowl

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heatover a high heat. Add half the lamb mixture and stir-fry for 2 minutes, or until browned and just cooked through. Transfer to a plate. Wipe the pan clean, spray again with cooking spray and stir-fry the rest of the lamb mixture in the same way.

Return all the lamb mixture to the pan with the onion mixture and add the remaining soy sauce and the kecap manis. Cook, stirring, for about 30 seconds until heated through.

Divide between 4 warmed bowls, garnish with chilli slivers and cucumber ribbons and serve with egg noodles.

For quick prawn& green bean stir-fry, follow the recipe as for Lamb& Green Bean Stir–fry, replacing the lamb with 625 g raw peeled tiger prawns. After stir-frying the onion and green beans as as for Lamb Green Bean Stir-fry, add the prawn mixture to the pan and continue to stir-fry for 4-5 min-emov utes until the prawns have turned pink and are firm. Remove from the heat and garnish with chopped coriander before serving with noodles or rice.

qingquang

See author's posts