Chilli Lamb With Asian Greens

By Annette Forrest

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The secret to perfect stirfries lies in remembering the wok cooks quickly at very high temperatures. All thats required is a quick sizzle, a little shake and a gentle stir for an aromatic Asian feast.

All you have to do is throw all your ingredients of Chilli Lamb With Asian Greens

  1. 2 small red chillies, seeds removed, finely chopped
  2. 2 1/2 tablespoons peanut oil
  3. 600g lamb sirloins, cut into 1/2cm-thick slices
  4. 2 tablespoons oyster sauce
  5. 2 teaspoons brown sugar
  6. 1/4 cup Massel beef stock
  7. 1 bunch broccolini
  8. 1 bunch baby bok choy
  9. 4 green onions, sliced
  10. Steamed jasmine rice, to serve

The instruction how to make Chilli Lamb With Asian Greens

  1. Combine chillies and 1 tablespoon peanut oil in a medium bowl.
  2. Add the lamb sirloins and toss to combine. If time permits, set them aside for 10 minutes to allow flavours to infuse.
  3. Combine oyster sauce, brown sugar, and beef stock in a jug. Trim and halve broccolini. Slice bok choy stems and cut leaves into 6cm lengths. Set aside.
  4. Heat a wok over high heat. Add 1 tablespoon oil and heat. Stir-fry lamb in batches until browned and almost cooked through. Transfer to a plate.
  5. Add remaining oil to wok and heat over high heat. Add green onions, broccolini, and bok choy stems. Stir-fry for 1 minute. Add oyster sauce mixture and bok choy leaves. Stir-fry for 1 minute or until leaves just wilt. Return lamb to wok and toss to combine. Serve with steamed rice.

Nutritions of Chilli Lamb With Asian Greens

fatContent: 366.626 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 34 grams protein
sodiumContent: 105 milligrams cholesterol

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