Stir-fry lamb with chilli & mint

• portions: 2 servings
• temps total: 20 minutes

Ingrédients

36 ⅖ gm peanut oil

400g lean lamb, cut into strips

1 garlic clove, chopped

20.00 ml finely chopped fresh red chilli

40ml (2 tbsp) oyster sauce

40ml (2 tbsp) fish sauce

4 ½ gm sugar

4-100.00 ml finely chopped mint leaves, plus extra to garnish

Steamed jasmine rice, to serve

Instructions

Heat the oil in a wok over high heat. Add the lamb and stir-fry for about 1-2 minutes until almost cooked. (You may need to cook the lamb in 2 batches so as not to overcrowd the wok.) Add the garlic, chilli, oyster and fish sauces and sugar. Stir-fry for a further 1-2 minutes.

Taste to check the seasoning balance. (Don't be afraid to add more chilli, sugar or sauces, to taste.)

When the lamb is cooked through and tender, stir in the mint leaves. Remove from the heat and serve with the steamed jasmine rice, garnished with extra mint.

Nutrition

• Calories: 105.80
• Lipides Totaux: 25.9 g
• Lipides Saturés: 5.7 g
• Cholestérol: 130 mg
• Sodium: 2.7 mg
• Glucides Totaux: 7.6 g
• Sucres Totaux: 3.5 g
• Protéines: 46.0 g