Lamb stir fry with vegetables recipe
Lamb Stir Fry with Vegetables recipe
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|1 ½ kg||leg of lamb, boned, sliced|
|2 tbsp||light soy sauce|
|1 tsp||sesame oil|
|1||egg, lightly beaten|
|½ small||chicken stock cube, crumbled|
|60 ml||oil, extra|
|1 large can(s)||bamboo shoots, 230 g drained|
|7||green shallots, chopped|
Combine lamb, soy sauce, oils, egg, garlic, cornflour, stock cube and water in a bowl. Refrigerate for serveral hours or overnight.
Heat extra oil in a wok or pan. Cook lamb in two batches until browned, remove from heat. Cook onions until soft. Return lamb to wok or pan with remaining ingredients. Stir until lamb is tender.
Tipp: Ask butcher to bone the leg of lamb.
ca. 30 min
ca. 12 hrs
Grade of difficulty:
Calories per portion:
Reference: Lamb stir fry with vegetables recipe
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