Shredded Lamb With Bean Sprout And Capsicum Recipe
Ingredients
| Lamb | 1 Kilogram (Any Meat) | |
| Capsicums | 4 , shredded 2-3" in length and seeds removed | |
| Bean sprouts | 1 Cup (16 tbs), cleaned and washed | |
| Spring onions | 2 , sliced | |
| Garlic | 1 Tablespoon, crushed | |
| Soya sauce | 2 Tablespoon | |
| Salt | 2 Teaspoon (Leveled) | |
| Corn flour | 1 1⁄2 Tablespoon | |
| Wine | 1 Tablespoon | |
| Water | 1⁄2 Cup (8 tbs) | |
| Oil | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 846 Calories from Fat 580
% Daily Value*
Total Fat 65 g99.9%
Saturated Fat 21.1 g105.4%
Trans Fat 0 g
Cholesterol 165 mg55%
Sodium 1160.3 mg48.3%
Total Carbohydrates 16 g5.3%
Dietary Fiber 3.4 g13.6%
Sugars 5.1 g
Protein 49 g97.5%
Vitamin A 12.7% Vitamin C 211%
Calcium 6% Iron 30.5%
*Based on a 2000 Calorie diet
Directions
Mix soya sauce, wine, salt, cornflour and water in a bowl and make a smooth paste.
Heat oil, saute onions and garlic for 3-4 minutes, stir well and add shredded lamb. Mix well.
Pour in cornflour mixture, cook over medium heat, add more water if necessary. Mix well.
Stir all the time.
Cook for 15 minutes.
Add bean sprouts, stir well and remove from heat.
Heat 2 teaspoons oil in a frying pan and toss shredded capsicums for 2 minutes.
Place cooked shredded lamb on a serving dish.
Arrange capsicums around the border.
Serve hot with rice or noodles.
VEGETARIAN VERSION:
Use cottage cheese or toffu instead of lamb.
Cut into fingers and proceed as above.
Chef
