Title: Tangy Broccoli and Lamb
Categories: Entree Lowcal
Yield: 6 Servings

2	tb	Vegetable oil
1	lb	Lean lamb cubes
2	ts	Ginger, fresh, grated
1		Clove garlic, crushed
1	lb	Broccoli, florets
4		Celery stalks*
1/4	lb	Bean sprouts
		SAUCE
1	tb	Sesame oil
1	tb	Soy sauce
3	tb	Oyster sauce
2	tb	Dry sherry
2	tb	Sesame seeds, toasted

*Slice celery diagonally. Heat a wok or skillet very hot Add 1 tablespoon

oil to wok, then lamb, ginger and garlic. Stir-fry until lamb is browned, but just cooked. Remove from pan and keep warm. Heat other tblsp oil in wok; add celery and broccoli. Cook until broccoli is just bright green. Add bean sprouts and meat mixture to wok and toss. Sauce: Mix all ingredients together and stir-fry 1-2 minutes. Serve with rice or noodles. Nutrition per serving: Calories 248; fat 14.2g; cholesterol 55mg; fiber 4.5g; and sodium 714mg. Source: "Irresistible Vegetables - the Cookbook" by Better Cooking; Formatted for MM by Lynne Sammon (Kakeladi), Visalia, CA 1994

previous

next