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Rapid-Fried Iamb Slices Recipe
|Lean lamb leg||275 Gram|
|Sunflower oil||4 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Freshly ground schezwan peppercorn||1⁄2 Teaspoon|
|Corn flour||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Sesame oil||1 Tablespoon|
|Wine vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 1393 Calories from Fat 1047
% Daily Value*
Total Fat 118 g180.9%
Saturated Fat 31.1 g155.6%
Trans Fat 0 g
Cholesterol 209 mg
Sodium 2366.1 mg98.6%
Total Carbohydrates 28 g9.5%
Dietary Fiber 4.9 g19.5%
Sugars 4.2 g
Protein 55 g110.8%
Vitamin A 35.9% Vitamin C 59.1%
Calcium 16.2% Iron 40.1%
*Based on a 2000 Calorie diet
Cut the spring onions in half lengthways, then slice them diagonally into 5cm lengths.
Place the meat and spring onions in a shallow dish and add 1 tablespoon sunflower oil, the soy sauce, salt, sherry, pepper and cornflour.
Turn to coat the meat evenly and leave to marinate for 30 minutes.
Heat the remaining sunflower oil in a wok until it is very hot.
Add the crushed garlic to flavour the oil, then add the lamb and spring onions in the marinade.
Stir-fry over a high heat for 30 seconds.
Sprinkle over the sesame oil and vinegar,