As we move into the cooler months of Autumn, warmer cooking methods such as stir fries and roasts are good options. When making this recipe make sure to use preservative free oyster sauce.
Recipe supplied by The Australian Mushroom Growers Association.
Combine shoyu, oyster sauce and honey in a medium bowl. Add lamb and toss well to coat. Put in the fridge to marinate for 10 minutes. Drain, reserving the marinade.
Heat a wok over high heat. Add 3 tsp oil and heat until hot. Add half the lamb and stir-fry for 1 minute or until brown. Remove to a plate, cover and keep warm. Repeat using 3 tsp oil and remaining lamb.
Add remaining oil to wok and heat over high heat until hot. Add onion and stir-fry for 1- 2 minutes. Add mushrooms and broccolini and stir-fry for 1-2 minutes.
Add capsicum, reserved marinade and lamb and stir-fry for 2 minutes or until capsicum is tender. Serve with steamed basmati rice or freekeh.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 15 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1326 kj |
| Calories | 317 kcal |
| Fat | 14.9 g |
| Saturated Fat | 3.9 g |
| Total Carbohydrate | 17.7 g |
| Total Protein | 26.4 g |
| Fibre | 3.8 g |
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