The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Mongolian Lamb Stir Fry


Mongolian Lamb Stir Fry

Ingredients:

Allergens in bold

Garlic Clove

Ginger

Chestnut Mushrooms

Red Pepper

Lamb Strips

Cornflour

Chinese 5 Spice

Palm Sugar

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Soy Sauce (gluten, soya)

Quinoa

Bulgur Wheat (gluten)

Lime Leaves

Chicken Stock Pot (celery)

Hoisin Sauce (gluten, soya)

Red Chilli Flakes

Nutritional Information:

Per serving: Energy (kcal) 662 Fat 24g of which saturates 11g Carbohydrates 65g of which sugars 16g Protein 47g Salt 4.6g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites

Recipe Description:

Don’t let the name mislead you: ‘Mongolian’ is a popular adjective in Taiwanese cuisine. Restaurants in the 1950s, used to serving seafood, pork and poultry to their fellow islanders, needed a marketing gimmick for unfamiliar imported meats, and the cultural association between hearty Mongolian nomads and their wandering flocks and herds proved ideal. In this dish, lamb steak is sliced thinly, allowing good coverage for the soy, hoisin and red chilli sauce. The rich aroma of mushrooms and diced aromatics is balanced out by the earthiness of bulgur wheat and quinoa.

  • Preparation time:

    For 2 - 30 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 50 mins

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