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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
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