This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert. more
Slices of lamb cooked with garlic, ginger, and shiitake mushrooms make a quick and easy supper. It is best served with Chinese egg noodles..
Nutritional information:| Calories......... | 347 | Sugar........ | 2g |
| Protein........... | 31g | Fat............ | 21g |
| Carbohydrate. | 7g | Saturates.. | 7g |
Ingredients:
- 1 pound 2 ounces lamb loin
- 2 tablespoons sunflower oil
- 1 tablespoon chopped fresh ginger
- 2 garlic cloves, chopped
- 6 scallions, white and green parts diagonally sliced
- 6 ounces shiitake mushrooms, sliced
- 6 ounces sugar snap peas
- 1 teaspoon cornstarch
- 2 tablespoons dry sherry
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, toasted
- chinese egg noodles to serve
1. Using a sharp knife or meat cleaver, cut the lamb into 5mm/1/2 inch slices.
2. Heat the sunflower oil in a large preheated wok or skillet.
3. Add the lamb to the wok or skillet and stir-fry for 2 minutes.
4. Add the chopped fresh ginger, chopped garlic cloves, sliced callions, mushrooms, and sugar snap peas and stir-fry for 2 minutes.
5. Blend the cornstarch with the sherry and stir into the wok.
6. Add the light soy sauce and sesame oil and cook, stirring, for 1 minute until thickened.
7. Sprinkle over the sesame seeds, transfer the lamb and ginger stir-fry to a warm serving dish, and serve the stir-fry with Chinese egg noodles.
