Mongolian Lamb Stir Fry
For 2 (For 4)
Garlic Clove: 1 (2)
Ginger: 1 piece (2 pieces)
Chestnut Mushrooms: 1 punnet (2 punnets)
Red Pepper: 1 (2)
Lamb Stir Fry Strips: 1 pack (2 packs)
Cornflour: 1 pod (2 pods)
Five Spice: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Crushed Garlic: ½ sachet (1 sachet)
Crushed Ginger: ½ sachet (1 sachet)
Soy Sauce: 1 pod (2 pods)
Bulgur Wheat : 80g (160g)
Quinoa: 80g (160g)
Lime Leaves: 2 (4)
Chicken Stock Pot: 1 (2)
Hoisin Sauce: 1 pod (2 pods)
Dried Red Chilli Flakes: 1 pod (2 pods)
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
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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