Lamb and mushroom stir fry with oyster sauce recipe
information
Calories per serving 260
ingredients
175 g (6 oz) lean lamb neck fillet, trimmed of any fat
low fat cooking spray
1 red onion, sliced into thin wedges
175 g (6 oz) mushrooms, sliced
100 g (3 1/2 oz) sugar snap peas, sliced in half diagonally
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
100 g (3 1/2 oz) fresh beansprouts
low fat cooking spray
1 red onion, sliced into thin wedges
175 g (6 oz) mushrooms, sliced
100 g (3 1/2 oz) sugar snap peas, sliced in half diagonally
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
100 g (3 1/2 oz) fresh beansprouts
method
1. Cut the lamb into very thin, disc shaped slices.
2. Spray a large non stick frying pan with low fat cooking spray and stir fry the lamb for 5 minutes.
3. Add the onion, mushrooms and sugar snap peas and stir fry them over a high heat for 5 minutes.
4. Add the oyster sauce, soy sauce and beansprouts.
5. Cook until the beansprouts soften and the sauce is bubbling, then serve.
2. Spray a large non stick frying pan with low fat cooking spray and stir fry the lamb for 5 minutes.
3. Add the onion, mushrooms and sugar snap peas and stir fry them over a high heat for 5 minutes.
4. Add the oyster sauce, soy sauce and beansprouts.
5. Cook until the beansprouts soften and the sauce is bubbling, then serve.
serving amount
serves 2
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