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Lamb and mushroom stir fry with oyster sauce

Calories per serving 260

ingredients

serves 2
175 g (6 oz) lean lamb neck fillet, trimmed of any fat
low fat cooking spray
1 red onion, sliced into thin wedges
175 g (6 oz) mushrooms, sliced
100 g (3 1/2 oz) sugar snap peas, sliced in half diagonally
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
100 g (3 1/2 oz) fresh beansprouts

method

1. Cut the lamb into very thin, disc shaped slices.

2. Spray a large non stick frying pan with low fat cooking spray and stir fry the lamb for 5 minutes.

3. Add the onion, mushrooms and sugar snap peas and stir fry them over a high heat for 5 minutes.

4. Add the oyster sauce, soy sauce and beansprouts.

5. Cook until the beansprouts soften and the sauce is bubbling, then serve.

What did you think?

15 people have helped to review this recipe. Thankyou!

Bad srir fry technique
posted by illinijeff @ 08:28PM, 11/27/11
5 minutes of stir frying thinly sliced meat is far too long
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