Ginger Lamb or Chicken Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A simple stir-fry. Serves 4. We have cooked this successfully on the BBQ plate. To make this dish gluten -free ensure your soy sauce and herbs are labelled as gluten-free. In Australia, Fountain brand soy sauce is currently gluten free, as are most tamari sauces and some Japanese soy sauces. (Check the labels carefully.) Serve over rice or noodles Ingredients:
500 g thinly sliced lamb fillets or 500 g thinly siced chicken breasts or 500 g chicken thighs |
2 tablespoons soy sauce or 2 tablespoons tamari soy sauce |
2 1/2 cm piece fresh ginger, peeled and grated or 2 teaspoons bottled minced ginger |
2 tablespoons sherry wine or 2 tablespoons rice wine |
2 tablespoons tomato puree or 2 tablespoons tomato sauce |
1 tablespoon olive oil |
1 red capsicum, deseeded and sliced (us-bell pepper) |
1 green capsicum, deseeded and sliced |
6 spring onions, trimmed and sliced or 6 use 1 large onions, finely sliced |
200 g bean sprouts (i just usually add a handful) |
Directions:
1. Place the prepared meat into a dish. Add the soy sauce, garlic, ginger, sherry/rice wine. and tomato puree or sauce. Mix well.
2. Heat the oil in a pan, wok or on a BBQ solid plate. Drain the meat (reserve marinade) and stir-fry for approx 3 minutes.
3. Add the capsicums and stir-fry anothe 2-3 minutes.
4. Add the onions, beansprouts and reserved marinade. Stir-fry for another 2 minutes.
5. Serve over rice or noodles.
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