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A mother hen turns over her egg about fifty times per day (so the yolk won't stick to the sides of the shell)
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To avoid dry skin, add a few drops of olive oil or almond oil to your bath water.
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| Teriyaki Lamb Stir-Fry |
Added: 22nd Aug, 2007 | Viewed 195 times |  |  |
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| I love stir-fries! What a crunch they pack and how wonderfully easy and quick they are to make! This dish is a brilliant variation to the mighty lamb that usually gets tossed around in curries or roasted. |
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| Ingredients |
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800g lean lamb strips
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1 medium red onion, thickly sliced
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1 long red chilli, thinly sliced
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1/3 cup teriyaki sauce
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1/4 cup sweet chilli sauce
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500g baby bak choy, quartered
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1 cup broccolini, coarsely chopped
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2 garlic cloves, crushed
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2 tsp sesame oil
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2 tsp olive oil |
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| Method | Heat olive oil in a wok on high. Stir-fry lamb in batches until cooked. Remove and set aside.
Heat sesame oil in the same wok. Stir-fry onion, garlic and chilli until fragrant for 1-2 minutes. Add sauces and bring to boil on high heat, stirring constantly. Add bak choy and broccolini to the wok. Stir-fry until the bak choy just wilts and broccolini is tender. Return lamb to the wok and stir-fry until heated through. |
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| | Serving suggestions |
| Serve hot garnished with freshly chopped coriander leaves and dried shallots. |
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