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

2tbVegetable oil
1lbLean lamb cubes
2tsGinger, fresh, grated
1 Clove garlic, crushed
1lbBroccoli, florets
4 Celery stalks*
1/4lbBean sprouts
  SAUCE
1tbSesame oil
1tbSoy sauce
3tbOyster sauce
2tbDry sherry
2tbSesame 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

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